Peachy Pork Ribs

September 4, 2013 Leave a Comment
Peachy Pork Ribs

Peachy Pork Ribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

These meaty ribs are great picnic fare.  First bake them to make them tender, and then simply finish them off on the grill with a fruity basting sauce.

 

                Tom Arnold                                                        Milwaukee, Wisconsin

 

Peachy Pork Ribs Recipe 

Peachy Pork Ribs

2 racks pork baby back ribs (4 Lbs.), cut into servings-size pieces

½ cup water

3 medium ripe peaches, peeled and cubed

2 Tbsp. chopped onions

2 Tbsp. butter

1 garlic clove, minced

3 Tbsp. lemon juice

2 Tbsp. orange juice concentrate

1 Tbsp. brown sugar

2 tsp. soy sauce

½ tsp. ground mustard

¼ tsp. salt

¼ tsp. pepper

Place ribs in a shallow roasting pan; add water.  Cover and bake at 325 F. for 2 hours.

Meanwhile, for sauce, place peaches in a blender; cover and process until blended until blended.  In a small saucepan, sauté onion in butter until tender.  Add garlic; cook 1 minute longer.  Stir in the lemon juice, orange juice concentrate, brown sugar, soy sauce, mustard, salt, pepper and peach puree; heat through.

Drain ribs.  Spoon some of the sauce over ribs.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill, covered, over medium heat for 8 to 10 minutes or until browned, turning occasionally and brushing with sauce.             4 servings

 

(Recipe for Peachy Pork Ribs was in tasteofhome.com)

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Rustic Tomato Cheese Tart

August 30, 2013 Leave a Comment
Rustic Tomato Cheese Tart

Rustic Tomato Cheese Tart

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My fresh tomato tart is perfect when you want to taste of summer any time of year.  The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor!

                Moji Dabney                                      Egg Harbor Township, New Jersey

 

Rustic Tomato Cheese Tart Recipe

Rustic Tomato Cheese Tart

7 sheets phyllo dough (14×9 inches)

1/3 cup olive oil

7 Tbsp. crumbled goat cheese

1 cup thinly sliced sweet onion

1 cup (4 oz.) shredded fontina cheese

4 plum tomatoes, thinly sliced

2 Tbsp. minced chives

1 Tbsp. minced fresh basil or 1 tsp. dried basil

¼ tsp. salt

¼ tsp. pepper

Place one sheet of phyllo dough on a parchment-lined baking sheet.  Brush with oil and sprinkle with 1 Tbsp. goat cheese.   (Keep remaining phyllo covered with plastic wrap and damp towel to prevent it from drying out).  Repeat layers, brushing oil all the way to edges.

Sprinkle onion over top to within 1 inch of edges; sprinkle with fontina cheese.  Arrange tomato slices in a slightly overlapping pattern over fontina cheese.  Sprinkle with chives, basil, salt and pepper.  Bring up edges of tart over filling.

Bake at 375 F. for 30-35 minutes or until is golden brown.            12 servings

 

(Recipe for Rustic Tomato Cheese Tart was in tasteofhome.com)

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Shrimp Macaroni Salad

August 28, 2013 Leave a Comment
Shrimp Macaroni Salad

Shrimp Macaroni Salad

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Whenever I attend a potluck or family gathering, I’m asked to make this salad, which has been a family secret for over 50 years.  My husband likes it as a main dish, served with garlic bread.

                      Barbara Robbins                                              Cave Junction, Oregon

 

Shrimp Macaroni Salad Recipe 

Shrimp Macaroni Salad

1 package (16 oz.) elbow macaroni

1 to 1 ½ pounds cooked small shrimp

1 package (16 oz.) frozen peas, thawed

7 to 8 celery ribs, finely chopped

1 small onion, finely chopped

Dressing:   1 ¾ cups mayonnaise

¾ cup French salad dressing

2 Tbsp. sugar

2 Tbsp. white wine vinegar

1 ½ to 2 ½ tsp. paprika

1 to 2 tsp. salt

1 to 2 tsp. garlic powder

1 to 2 tsp. pepper

Cook macaroni according to package directions; drain and rinse in cold water.  In a large bowl, combine the macaroni, shrimp, peas, celery and onion.

In another bowl, whisk the dressing ingredients.  Pour over salad and toss to coat.  Cover and refrigerate for at least 8 hours before serving.                   16 servings

(Recipe for Shrimp Macaroni Salad was in tasteofhome.com)

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Peach Crumble Dessert

August 27, 2013 Leave a Comment
Peach Crumble Dessert

Peach Crumble Dessert

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Old-fashioned, delicious and easy to make describes this yummy dessert.  It’s wonderful served with ice cream.

                Nancy Horsburgh                                                                     Everett, Ontario

 

Peach Crumble Dessert Recipe

Peach Crumble Dessert

6 cups sliced peeled ripe peaches

¼ cup packed brown sugar

3 Tbsp. flour

1 tsp. lemon juice

½ tsp. grated lemon peel

½ tsp. cinnamon

Topping:   1 cup flour

1 cup sugar

1 tsp. baking powder

¼ tsp. salt

¼ tsp. ground nutmeg

1 egg, lightly beaten

½ cup butter, melted and cooled

Vanilla ice cream, optional

Preheat oven to 375 F.  Place peaches in a greased shallow 2 ½ qt. baking dish.  In a small bowl, combine brown sugar, flour, lemon juice, peel and cinnamon; sprinkle over the peaches.

Combine flour, sugar, baking powder, salt and nutmeg.  Stir in egg until the mixture resembles coarse crumbs.  Sprinkle over the peaches.  Pour butter evenly over topping.

Bake 35-40 minutes.  Serve with ice cream.               10-12 serving

 

(Recipe for Peaches Crumble Dessert was in tasteofhome.com)

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Grilled Pork Chops with Cilantro Salsa

August 26, 2013 Leave a Comment
Grilled Pork Chops with Cilantro Salsa

Grilled Pork Chops with Cilantro Salsa

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

These quick and easy chops make a very colorful statement when they hit the table.  Your guests will rave!   (This recipe is Diabetic Friendly!)

                           Lisa Ruehlow                                                     Blaine, Minnesota

 

Grilled Pork Chops with Cilantro Salsa Recipe

 

Grilled Pork Chops with Cilantro Salsa

1 1/2 cups cubed cantaloupe

1 cup chopped tomatoes

½ cup chopped green pepper

2 Tbsp. thawed limeade concentrate

2 Tbsp. chopped green onion

2 Tbsp. minced fresh cilantro

¼ tsp. salt

6 bone-in pork loin chops (7 oz. each)

Pepper to taste

 

In a large bowl combine the cantaloupe, tomatoes, green pepper, limeade, onion, cilantro and salt.  Cover and refrigerate until serving.

Season pork with pepper.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill chops, covered, over medium heat or boil 4-5 inches from the heat for 4-5 minutes on each side or until a thermometer reads 145 F.  Let meat stand for 5 minutes before serving.      6 serving

 

(Recipe for Grilled Pork Chops with Cilantro Salsa was in tasteofhome.com)

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Slow-Cooker Berry Cobbler

August 23, 2013 Leave a Comment
Slow-Cooker Berry Cobbler

Slow-Cooker Berry Cobbler

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I adapted my mom’s yummy cobbler recipe for slow cooking.  With the hot summers here in Arizona, we can still enjoy this comforting dessert, and I don’t have to turn on the oven.

               Karen Jarocki                                                              Yuma, Arizona

 

Slow-Cooker Berry Cobbler Recipe

Slow-Cooker Berry Cobbler

1 ¼ cups flour, divided

2 Tbsp. plus 1 cup sugar, divided

1 tsp. baking powder

¼ tsp. cinnamon

1 egg, lightly beaten

¼ cup fat-free milk

2 Tbsp. canola oil

1/8 tsp. salt

2 cups fresh or frozen raspberries, thawed

2 cups fresh or frozen blueberries, thawed

Low-fat vanilla frozen yogurt, optional

 

In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon.  Combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick).  Spread batter evenly into a 5 qt. slow cooker coated with cooking spray.

In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat.  Spread over batter.

Cover and cook on high for 2 to 2 ½ hours or until inserted into cobbler comes out clean.  Serve with frozen yogurt if desired.                 8 servings

 

(Recipe for Slow-Cooker Berry Cobbler was in tasteofhome.com)

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Warm Asparagus-Spinach Salad

August 22, 2013 Leave a Comment
Warm Asparagus-Spinach Salad

Warm Asparagus-Spinach Salad

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad.

            Kathleen Lucas                                                 Trumbull, Connecticut

 

Warm Asparagus-Spinach Salad Recipe

 

Warm Asparagus-Spinach Salad

1 ½ Lbs. fresh asparagus, trimmed and cut into 1 inch pieces

2 Tbsp. plus ½ cup olive oil, divided

¼ tsp. salt

1 ½ Lbs. uncooked penne pasta

¾ cup chopped green onions

6 Tbsp. white wine vinegar

2 Tbsp. soy sauce

1 package (6 oz.) fresh baby spinach

1 cup coarsely chopped cashews

½ cup shredded Parmesan cheese

Place asparagus in a 13×9 inch baking dish.  Drizzle with 2 Tbsp. oil; sprinkle with salt.  Bake, uncovered, at 400 F. for 8-10 minutes or until crisp-tender, stirring after 5 minutes.  Meanwhile, cook pasta according to package directions; drain.

For dressing, combine onions, vinegar and soy sauce in a blender; cover and process.  While processing, gradually add the remaining oil in a steady steam.

In a large salad bowl, combine pasta, spinach and asparagus.  Drizzle with dressing; toss to coat.  Sprinkle with cashews and Parmesan cheese.             12 servings

 

(Recipe for Warm Asparagus-Spinach Salad was in tasteofhome.com)

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Grilled Fajitas

August 19, 2013 Leave a Comment
Grilled Fajitas

Grilled Fajitas

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

A special marinade gives the meat in these fajitas outstanding flavor that’s always a hit with my family.  It’s a fun and satisfying summer main dish using garden fresh peppers and onions.

                 Cheryl Smith                                                      The Dalles, Oregon

 

Grilled Fajitas Recipe

Grilled Fajitas

1 beef flank steak (about1 Lb.)

1 envelope onion soup mix

¼ cup canola oil

¼ cup water

2 garlic cloves, minced

1 tsp. grated lime peel

1 tsp. ground cumin

½ tsp. dried oregano

¼ tsp. pepper

1 medium onion, thinly sliced

Green, sweet red and/or yellow peppers, julienned

1 Tbsp. canola oil

8 flour tortillas (8 inches), warmed

Sour cream and lime wedges, optional

 

In a large resealable plastic bag, combine the first nine ingredients; add steak.  Seal bad; turn to coat.  Cover and refrigerate 4 hours or overnight.

Drain and discard marinade.  Grill over high heat until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 F.; medium, 160 f.; well done, 170 F.)

Meanwhile, in a small skillet, sauté onion and peppers for 3-4 minutes or until crisp-tender.  Slice meat into thin strips across the grain; place on tortillas.  Top with vegetables; roll up.  Serve with sour cream and lime wedges if desired.              4 servings

 

(Recipe for Grilled Fajitas was in tasteofhome.com)

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Cola Barbecue Ribs

August 17, 2013 Leave a Comment
Cola Barbecue Ribs

Cola Barbecue Ribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Enjoy the smoky goodness of a summer barbecue all year long by preparing these moist and tender ribs, inclement weather or not.

               Karen Shuck                                                       Edgar, Nebraska

 

Cola Barbecue Ribs Recipe

Cola Barbecue Ribs

¼ cup packed brown sugar

2 garlic cloves, minced

1 tsp. salt

½ tsp. pepper

3 Tbsp. Liquid Smoke, optional

4 Lbs. pork spareribs, cut into serving pieces

1 medium onion, sliced

½ cup cola

1 ½ cups barbecue sauce

In a small bowl, combine the brown sugar, garlic, salt, pepper and Liquid Smoke if desired; rub over ribs.

Layer ribs and onion in a greased 5 0r 6 qt. slow cooker; pour over ribs.  Cover and cook on low for 8-10 hours or until ribs are tender.  Drain liquid.  Pour sauce over ribs and cook 1 hour longer.       4 servings

 

(Recipe for Cola Barbecue Ribs was in tasteofhome.com)

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Southwest Summer Pork Chops

August 14, 2013 Leave a Comment
Southwest Summer Pork Chops

Southwest Summer Pork Chops

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

These Southwest Summer Pork Chops get their zesty appeal from a simple combination of herbs and seasoning.   We love the seasoning blend on pork, but you can also use it in chicken.  It gives foods a terrific taste without added salt.  (This recipe is Diabetic Friendly!!)

              Sandy Shortt                                                      Cedarville, Ohio

 

Southwest Summer Pork Chops Recipe

Southwest Summer Pork Chops

4 tsp. dried minced onion

2 tsp. ground cumin

1 tsp. cornstarch

1 tsp. chill powder

1 tsp. dried minced garlic

½ tsp. dried oregano

½ tsp. paprika

¼ tsp. cayenne pepper

6 bone-in pork loin chops (about ¾ inch thick and 7 oz. each)

¼ cup barbecue sauce

2 Tbsp. lemon juice

In a small bowl, combine the first (8) eight ingredients; rub over pork chops.  In a large resealable plastic bag, combine barbecue sauce and lemon juice; add pork chops.  Seal bag and turn to coat; refrigerate for 1-2 hours.

Discard marinade.  Moisten a paper towel with cooking oil; using handled tongs, lightly coat the grill rack.  Grill chops, covered, over medium heat or boil 4 inches from the heat for 4-5 minutes on each side or until a thermometer reads 145 F.  Let stand for 5 minutes before servings.        6 serving

(Recipe for Southwest Summer Pork Chops was in tasteofhome.com)

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