Thursday, June 4, 2015

Slow Cooked Chipotle Ribs and Hasselback Potato Fans

Tons of Catsup to do!!!! 

Slo-oo-o-ow cooked Chipotle Ribs and Hasselback Potato Fans

 Pardon the corny pun in the title, I am in a punny mood.
 OOps there I went again!
The last few months have been  busy with my online business ( Outside The Box Design Studio) and a new (first) grandchild, but we have been cooking lots of new dishes and just haven't had time to post.

                    Some wonderful Slow Cooked Ribs , Hasselback potatoes , and a simple tossed salad will start us off!

Honey Chipotle Slow Cooker Ribs
 Yield: 2-3 servings
Ribs Rub: 1 teaspoon kosher salt 1/2 teaspoon+ black pepper 1/2 teaspoon cayenne pepper 1 teaspoon+ garlic powder 1 teaspoon+ ground paprika 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 

2 tablespoons olive oil 1500g+ (about 3-4 pounds worth) baby back ribs
 1 whole onion sliced 
 Honey Chipotle Barbeque Sauce:

 1/2 cup-2/3 cup ketchup (preferably Heinz)
 1 tablespoon soy sauce 1.5 tablespoon orange juice 3 tablespoons honey 
1 teaspoon kosher salt
 1 1/2 teaspoon paprika
 1 tablespoon Worcestershire sauce
 2 tablespoons packed brown sugar
 1/2 teaspoon garlic powder 5-6 whole chipotle peppers in adobo sauce! 

 1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. 

2. In a bowl combine kosher salt, black pepper, cayenne pepper, garlic powder, paprika, cumin, and cinnamon.
 Place chopped ribs in a bowl and drizzle with olive oil. 
Sprinkle and rub mixture all over ribs. Transfer to preheated baking sheet. Place in oven and cook for 14 minutes. 
Turn and cook for 14 minutes more.

 3. Place the sliced onion on the bottom of the slow cooker.

 4. While the meat is cooking combine all of the ingredients for the BBQ sauce in a food processor and process until smooth.

 5. Transfer ribs to the slow cooker. Pour BBQ sauce over the top. Cover and cook for 4-6 hours on low. Then serve!

 Hasselback Potatoes:

 The baked potato fans were popularized as the namesake dish of the restaurant at the Hasselbacken Hotel in Stockholm, Sweden. 

Hasselback Potato Recipe - Potato Fans

Yields: 8 servings
Prep time: 15 min
Cook time: 45 min

8 (6 to 8 ounces each) long baking potatoes*
1/4 cup fresh-grated Parmesan Cheese (Parmigiano-Reggiano)
1/2 cup fine bread crumbs**
5 tablespoons butter (melted), divided
1 teaspoon paprika
Coarse salt, to taste
2 teaspoons minced fresh parsley (garnish), optional

        * For best results, choose oblong potatoes of uniform size and trim.

Preheat oven to 450° degrees F. Oil a large shallow glass baking dish.
Peel the potatoes. Place the peeled potatoes on a cutting board and cut a narrow 1/4-inch slice from the bottom of each potato; discard the slice (this helps the potato lie flat and not roll).
Place two long handled wooden chopsticks on each side of the potato lengthwise. Use a sharp knife and slice each potato crosswise, making 1/4-inch apart slices, cutting down vertically. The chopsticks will prevent the knife from cutting entirely through the potato. You need to leave 1/4-inch of the bottom of the potato intact.
As you finish cutting each potato, drop them into cold water to prevent discoloring. Gently flex the potato fans open while rinsing under cold running water. This rids the potatoes of excess starch that can impede fanning. Dry potatoes well before baking.
           NOTE: Potatoes may be prepared in advanced to the above point. 

     Place potatoes in cold water (to prevent discoloring) until ready to bake. To bake, dry potatoes well.
Place the Parmesan cheese, bread crumbs, 1 tablespoon melted butter, paprika, and salt in a food processor; process until blended.
Brush prepared potatoes with 2 tablespoons melted butter (making sure some gets in the potato cracks), and pat the prepared cheese/bread crumb mixture on top of each potato.
    Place potatoes in the oiled baking dish; cover with aluminum foil and bake 30 minutes. Remove the aluminum foil and bake an additional 15 minutes until they turn crispy and the flesh is soft.
Remove from the oven.
To serve,
 drizzle with remaining 2 tablespoons melted butter and sprinkle minced parsley over the tops of the baked potatoes.

Makes 8 servings.

Salmon's Coming to Dinner

Salmon's Coming to Dinner!

Avacado Lime Salmon , Brussel Sprouts and Garlic Bread on the Grill!

Ingredients (for 4 people):
2 lbs salmon, cut into 4 pieces
1 tbs olive oil
1 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
1 tsp black pepper
Avocado salsa
1 avocado, peeled, seeded and sliced
1 small red onion, sliced
3 mild hot peppers, seeded and deveined, diced or sliced
Juice from 2 limes
3 tbs olive oil
2 tbs finely chopped cilantro
Salt to taste
Suggested sides – Rice and patacones
  1. Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
  2. Pre-heat the grill.
  3. Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
  4. Grill the salmon to desired doneness.
  5. Serve the salmon topped with the avocado salsa, butter basted and grilled brussel sprouts and garlic bread toasted on the grill.

Edible Valentine

Edible Valentine

30th Valentine's Day Together!!
Just had to make something special, 
so here is the SchwartzwalderKirsch Torte
{Black Forest Cherry Cake} valentine
I made for "Bears"!
( the flowers came early yesterday!)


  • 2 1/8 cups all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 (20 ounce) cans pitted sour cherries
  • 1 cup white sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 3 cups heavy whipping cream
  • 1/3 cup confectioners' sugar


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
  2. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
  3. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
  4. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
  5. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
  6. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake. 

Chicken Tikka Masalahhhhhhhhh!

I adore ethnic cuisine! I had to share this one from India-
not difficult and soooo flavorful. 
Adjust the cayenne pepper amount if needed. 
The yogurt cools it down and rice is there to the rescue, lol.

Prep Time: 30 Minutes
Cook Time: 50 Minutes
Ready In: 2 Hours 20 Minutes
Servings: 4
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut
into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
1.     In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2.     Preheat a grill for high heat.
3.     Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4.     Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

NOTE: With it being winter when I tried this, I just used an electric skillet instead of grilling the first time. Second time around we put it in the oven on the broiler pan. Both worked really well! If warm weather returns soon, it is going on the grill.

Amazing Mac!

Amazing Mac

I have a guest chef to feature this week:
  Miranda Kuykendall!
As you can see, she loves her students and
will do most anything (that is still moral) to reach them.
Well, last week she had a brilliant idea also worth sharing.
She made this most amazing Macaroni & Cheese! I am not a
"Mac N Cheese" aficionado, it isn't low calorie ,but this is truly a treat!
Here is her recipe: 
One box Bow Tie pasta ( cooked to al dente)
1C. grated cheddar
1/2 C. Mozzarella cheese
1/2 C. Swiss cheese
1/2 C. Parmesan cheese- fresh grated
1/2 C. Cream Cheese
1/2 C. sour cream
1/4 C. butter
1.2 C. bread crumbs
dash of salt and pepper
Mix  and bake 375 degrees for 30 minutes 
While baking, set out your favorite bowl, fork, and napkin...
Thank you very much, Ms. Kuykendall!!

Give Me a High Thai!

This time from another part of the globe!

My daughter has a real love for Asians, and Asian food! 
She spent a summer in China teaching English and longs to return. 
Her father and I want to go visit the nation with her,
and tell her that would be amazing if she returns...
Last weekend she came to visit and she cooked 
up some great Thai Chicken Curry.
We loved it!
The bowl in the right corner has the sweet chili sauce.
OH it is all sooooo good! 
We learned years  ago to use Jasmine or Basmati rice.
Absolutely perfect rice every time and the best rice 
you will ever eat! It is what is used in fine restaurants. 
Rated: rating
Submitted By: Michelle Chen
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 1 Day 45 Minutes
Servings: 4
"There are so many versions of this street food found in Thailand. Mine has been in our family for years, and we serve it with a tangy sweet chili sauce that really goes well with this easy dish. We often make a large quantity for parties as all our friends request this."
1/2 cup coconut milk
2 tablespoons fish sauce
2 tablespoons minced garlic
2 tablespoons chopped cilantro
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon white pepper
1/2 (3 pound) chicken, cut into pieces
6 tablespoons rice vinegar
4 tablespoons water
4 tablespoons white sugar
1 teaspoon minced garlic
1/2 teaspoon minced bird's eye chile
1/4 teaspoon salt
1. In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
2. Preheat grill for high heat.
3. In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
4. Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.

Food, Glorious Food- FINALLY!!

Food, Glorious Food- FINALLY!!

Well, I will christen this blog's first foodie post with
my very favorite dish:
I don't know what part I like more,
 the combo of the sauce and sour cream
or the tortilla strips?!!!  
This is definitely a Happy Food!!!

When we moved back to the States, we longed for the food.
 I found Rick Bayless' show on PBS and bought his cookbook
  He had the recipe in it!
I am SOOOO glad he did!!


Chipotle Chilaquiles

  • FAST


    1. One 28-ounce can whole tomatoes, drained and 1/2 cup liquid reserved
    2. 2 chipotles in adobo
    3. 1 1/2 tablespoons vegetable oil
    4. 1 large white onion, thinly sliced
    5. 3 garlic cloves, very finely chopped
    6. 1 1/2 cups chicken stock or low-sodium broth
    7. Salt
    8. 8 ounces tortilla chips
    9. 1 1/2 cups shredded chicken
    10. 1/4 cup freshly grated Parmesan cheese or queso añejo (see Note)
    11. 1/3 cup sour cream
    12. 1/4 cup finely chopped cilantro leaves


  1. In a blender, combine the tomatoes with their reserved 1/2 cup of liquid and the chipotles; blend until almost smooth.
  2. In a very large, deep skillet, heat the oil. Add two-thirds of the onion and cook over moderately high heat until browned around the edges, about 6 minutes. Add the garlic and cook for 1 minute. Pour in the tomato puree and simmer, stirring, until slightly thickened, about 5 minutes. Stir in the stock and boil the sauce over moderately high heat until slightly thickened, about 2 minutes. Season with salt and remove from the heat.
  3. Gently stir the tortilla chips into the sauce, making sure they are well coated. Top with the remaining onion, the shredded chicken and the Parmesan cheese. Dollop the sour cream over the chilaquiles, sprinkle with the cilantro and serve immediately.
NOTE: I use fresh tomatoes ( Romas) and one small can of Roasted tomatoes. That gives a very fresh taste to the sauce. :P Mmm-mmm!

Make Ahead

The recipe can be prepared through Step 2 and refrigerated overnight. Reheat the chipotle-tomato sauce before proceeding.


Queso añejo is an aged Spanish white cheese that’s slightly salty.

Right click and save this recipe for printing! :)