Jared's Ribs

 Kristen's husband, Jared makes delicious ribs.  This is more of a method than a recipe. Ken has followed Jared's method several times and has perfected it himself.  

 

Buy a rack of pork ribs (they come in packs of three at Costco for a reasonable price.)  Season them with a rub.  There are many commercial ones available.  Coat the ribs generously and rub it in. Grill the ribs on the grill on low, seven minutes on each side.  Wrap the ribs in heavy duty foil and put them in the oven on 300.  Roast for about 3-4 hours or until the ribs literally fall off the bones they are so tender.  Delicious!

Cinnamon Blondies

 These blondies are yummy, chewy, and cinnamon-y.  They are very rich- the perfect addition to a Christmas cookie plate.  

Cinnamon Blondies

2 cups flour 

1 3/4 cup brown sugar, packed

1/2 cup butter, softened

2 large eggs

1 Tablespoon cinnamon

2 teaspoons vanilla

1 teaspoon baking powder

1/4 teaspoon soda

1/4 teaspoon nutmeg

Topping

2 Tablespoon sugar

1 Tablespoon butter, melted

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Preheat oven to 350

Line a square baking dish with parchment.  In a medium saucepan over med heat, melt butter and brown sugar together.  Combine well and remove from heat.

In a bowl, whisk together the flour, cinnamon, baking powder, soda, nutmeg.  When the brown sugar mixture is cooled, mix it into the flour mixture.  Add the eggs one at a time.  Stir in the vanilla.  Pour into prepared pan and bake 30-35 minutes.  Remove from oven and cool for 10 minutes.  Combine the topping ingredients: sugar, cinnamon and nutmeg.  Brush the top of the brownies with the butter and sprinkle the sugar mixture on top.  Cut into squares.

Healthy Cookie Dough Balls

Who doesn't love cookie dough?  Shonna found this recipe for healthy cookie dough balls that you don't have to bake and that are safe to eat!  Her kids love them.  

Healthy Cookie Dough Balls

1 cup + 2 T. oat flour
1/2 cup nut butter
3 T. honey
1 T. coconut oil, melted 
1 tsp. vanilla
Pinch of salt if you used unsalted nut butter
1/2 cup chocolate chips

Mix together until well combined.  If the dough is too wet to roll into balls, chill in fridge for a few minutes.

Chicken Makhani

Kristen recreated her favorite dish from an Indian restaurant.  This dish is also called Butter Chicken.

Chicken Makhani
1 Tablespoon peanut oil
1 shallot, finely chopped
1/4 onion, chopped
2 Tablespoons butter
2 teaspoons lemon juice
1 Tablespoon ginger garlic paste
1 teaspoon garam masla
1 teaspoon chili powder
1 teaspoon cumin
1 bay leaf

1/4 cup plain yogurt
1 cup half and half
1 cup tomato puree
1/3 teaspoon cayenne pepper or to taste
1 pinch salt
1 pinch black pepper
1 Tablespoon peanut oil
 1 lb boneless, skinless chicken thighs, cut into bite sized pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 Tablespoon cornstarch
 1/4 cup water.

Heat 1 T. oil in large saucepan over med high heat.  Saute shallot and onion until soft and translucent.  Stir in butter, lemon juice, ginger-garlic pates, 1 tsp. garam masala, chili powder, cumin and bay leaf.  Cook, stirring for  1 minute.  Add tomato sauce, and cook for 2 minutes, stirring frequently.  Stir in half and half and yogurt.  Reduce heat to low, and simmer for 10 minutes, stirring frequently.  Season with salt and pepper.  Set aside.
Heat 1 T. oil in large heavy skillet over med high heat.  Cook chicken until lightly browned, about 10 minutes.  Reduce heat and season with garam masala and cayenne.  Stir in a few spoonful of sauce and simmer until liquid has reduced and chicken is no longer pink.  Stir chicken into the sauce.  Mix the water and cornstarch together and stir it into the sauce  Cook til thickened  5-10 minutes.

Crockpot Creamed Corn

My husband has always loved creamed corn- you know that gloopy stuff that comes in a can.  Actually, he likes any kind of corn.  I saw this recipe and gave it a try. It was really flavorful and delicious and not gloopy at all!

Crockpot Creamed Corn

2 1/2 lbs. frozen corn

1 cup heavy cream

1 8 oz package cream cheese, softened

6 T. butter, softened

1/2 cup parmesan cheese, grated

1 T. Sugar

Salt and pepper to taste

Put the cream, cream cheese, and butter in the crockpot.  Whisk together until as smooth as you can get it.  Add the corn, parmesan, sugar, and salt and pepper and stir.  

Cook on low for 4-5 hours.  Stir occasionally.  Cook until the mixture is smooth and creamy and the corn is done.

Served here with ribs.