Crab Rolls Sliders Recipe
Crab Rolls Sliders Recipe
Prepare an all star summer sliders recipe, perfect for picnics, pool party or to just make the day special. This Crab Rolls Sliders Recipe is amazing! It’s packed with flavor and goes well with any cool drinks. You can also use lobster instead of crabs for this recipe, check out my lobster cooking time tips.
Here’s how to make this Crab Rolls Sliders Recipe:
Watermelon Citrus Mint Salad Recipe
Watermelon Citrus Mint Salad Recipe
I love spring/summer season because of all the fresh produce available. Watermelon is in season and one of my favorite watermelon recipe is this Watermelon Citrus Mint Salad Recipe. This is the perfect spring salad, I just love the mix of sweet watermelon, citrus and yummy cheese. Continue reading
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!
Grilled BBQ Country Style Ribs
Recipe Type: Main
Cuisine: American
Ingredients
- 4 – 6 pounds country-style pork ribs (about 7 ribs.)
- dry rub of your choice (I use sea salt, red and black pepper and garlic powder)
- [b]1 cup BBQ Sauce:[/b]
- 1/2 ketchup
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 3 tablespoons brown sugar
- 2 tablespoons sugar
- 1 1/2 tablespoon Worcestershire sauce
- 1 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- Combine all ingredients in a medium size sauce pan and bring to a boil. Reduce heat and simmer for 40 minutes – 1 hour. Store in an airtight container until ready to use.
Instructions
- Trim the ribs of excess fat and gristle.
- Coat the ribs with the dry rub, cover and refrigerate for at least 2 hours (overnight would be great.)
- Preheat the grill to around 300 degrees F.
- Place the ribs on the grill, spread evenly apart, and close the cover. Allow to cook for 30 minutes and flip. Cook for an additional 20 minutes.
- Brush the BBQ sauce on both sides of the ribs and cook for 15 minutes, flip and then another 15.
- Remove to a platter and allow to set for 15 minutes before serving.
Greek Pasta Salad Recipes
Greek Pasta Salad Recipes
The story behind this recipes is a girl’s trip I took. I am not sure why but I always wanted to go to Greece. I finally had the opportunity to go to Greece a couple of summers ago. The taste of the fresh feta cheese has never left my mind. I have three kids and they love pasta. The problem is I am over pasta and sauce so I decided to dice up what I had on hand and I came up with this wonderful recipe for Greek Pasta Salad Recipes .
Greek Pasta Salad Recipes
Ingredients:
1 package of pasta
2 TBS of sea salt
and a dash of pepper
1/3 cup of
1/2 cup of tomatoes
1 cup of feta cheese
1 cup of virgin olive oil
1/2 cup of red onion
1/2 cup of red or green pepper
1 teaspoon dried oregano
1/2 cup of fresh parsley
You will cook the pasta as per the instructions on the box. Then you will cut and combine the ingredients above. You will poor those ingredients over the drained pasta.
Greek Pasta Salad Recipes
Recipe Type: salad
Cuisine: Greek
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This is my favorite greek pasta salad
Ingredients
- Greek Pasta Salad Recipes
- Ingredients:
- 1 package of pasta
- 2 TBS of sea salt
- and a dash of pepper
- 1/3 cup of
- 1/2 cup of tomatoes
- 1 cup of feta cheese
- 1 cup of virgin olive oil
- 1/2 cup of red onion
- 1/2 cup of red or green pepper
- 1 teaspoon dried oregano
- 1/2 cup of fresh parsley
Instructions
- You will need to cook the pasta according to the box
- Then drain the pasta and place it in a bowl to cool
- In the meantime combine the chopped ingredients above in a bowl
- once the pasta has cooled then combine and the ingredients. This is an amazing journey to Greece right in your kitchen
Notes
add Shrimp, Steak, or Chicken
You can kick up this recipe by placing it over spinach.
Another Greek Pasta salad Recipe idea is adding shrimp or chicken to this dish. If you aren’t in the mood for the past take the greek salad mix and place it in a wrap with ham , chicken, or shrimp. I have to say this taste great the second day as well as the first. One thing is for sure that this recipe reminds me of greece. It has become a family favorite and it is what I eat when I want to get back to my wonderful Greek vacation.
Pork Tamales Recipe – Authentic Mexican Cinco de Mayo Tradition
I love going down the ethnic aisle in the grocery store. There’s so much inspiration there. My latest grocery store endeavor left my pantry filled with the goodies I need to practice for my Cinco de Mayo festivities. Yea, I have a month to go but I need the practice. I want to make traditional Mexican dishes so I’m reaching out to some awesome Latin friends for those recipes.
I have a Latin background, with my father being Puerto Rican, but I want to celebrate Cinco de Mayo with true Mexican foods. I asked my friend, Julia, what some of her favorite foods were and the first thing she mentioned was tamales. I have never made tamales before, so when she told me it was a lot of work I kind of brushed it off. Let me just say, making homemade tamales is a lot of work!
I found everything I needed to make homemade tamales in the ethnic aisle. I even found a tamalera, which is basically a steamer used for cooking the tamales. It’s also great for seafood and canning – a nice investment I can be proud of. I also picked up a bag of tamale flour and just followed the directions on the back for that.
While the tamales did take a while to prepare and cook, the process wasn’t complicated. I’ll definitely be adding this to our Cinco de Mayo menu and hopefully bringing others in to help make them.
Recipe Type: Appetizer
Cuisine: Mexican
Author:
Ingredients
- [b]Dough[/b]
- 2 cups masa harina
- 2 cups chicken or vegetable stock
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup shortening
- [b]Filling[/b]
- 1 pound pork tenderloin, cooked
- 1 clove garlic, diced
- 4 dried California chile pods
- 2 cups water
- [b]Other[/b]
- 16 dried corn husks
Instructions
- Set the corn husks in a bowl of warm water to re-hydrate them.
- Mix a tablespoon of stock and the shortening in a medium to large bowl. Mix in the masa harina, baking powder and salt. Continue adding stock until you get a sponge like dough. Set aside.
- De-seed and de-stem the chili pods. Simmer in a saucepan with 2 cups of water for 30 minutes. Allow to cool.
- Use a food processor or blender to puree the chilies and water. Strain and add the salt.
- Shred the cooked pork tenderloin in a large bowl and stir in the chili sauce.
- Remove the corn husks from the water and allow them to dry a bit. Spread them out and spread the dough on top, leaving a 1/4 inch space on the outer edges uncovered.
- Add a tablespoon of the meat mixture and spread it out a bit over the dough mixture. Fold the husks in, starting with the sides, and flip to close.
- Place the tamales in your steamer and allow to steam for 1 hour. Carefully unwrap the husks, remove the tamale and enjoy.