An Italian salumi and antipasti platter features Italian-style cured meats, cheese and other assorted appetizers. Lay it out in the shape of a wreath and you have a pretty platter for your holiday entertaining. An Italian salumi and antipasti platter features Italian-style cured meats, cheese and other assorted appetizers. Lay it out in the shape of a wreath and you have a pretty platter for your holiday entertaining. Antipasti can be a variety of things like olives, pickled vegetables, peppers, cold pasta salads, artichoke hearts, sun dried tomatoes, anchovies, grilled herb vegetables, bruschetta and more. Serve with crackers or homemade toasts on the side. Antipasto literally translates to “before food” – meaning “before the meal.” There are many options when choosing the cured meats. Crowd favorites include: salami, prosciutto and mortadella . Give spicier sopressata or coppa a try too. Crowd pleasing cheeses include provolone, fresh mozzarella, gorgonzola and parmigiano-reggiano . Tips for the wreath: For the wreath effect, use a round platter and place fresh herbs around it in a circle along the outside. It’s nice to do the inside circle as well.  I chose herbs we had on hand in the garden including rosemary, oregano and sage. The aroma was amazing!  These herbs are quite hearty and will last well into December in the Northwest. Fill in gaps with arugula . Arugula is one of my favorite lettuces. It’s also known as “ rocket lettuce ” and has a somewhat peppery flavor. Roll the salumi meats and then cut them in half for bite-sized pieces. To save time, buy a pasta salad or antipasti in the deli. See my recipe for homemade bruschetta and garlic toasts . There are no hard or fast rules about quantity. Most caterers recommend estimating about 1 lb per item for about eight people. But, remember, it’s not supposed to be a meal, just an appetizer . I used more like 3/4 of a lb or less for each item in this platter. I made the tortellini pasta salad in this platter. It is simply cheese tortellini pasta cooked, then tossed in olive oil, roasted red peppers (diced) and seasoned with salt and pepper to taste. Items in the platter are as follows starting in the top right and moving clock-wise: 1) Prosciutto 2) Provolone cheese 3) Fresh mozzarella cheese 4) Parmigianio-reggiano 5) Genoa salami 6) Bruschetta 7) Mortadella (similar to bologna) 8) Assorted Mediterranean olives 9) Tortellini pasta salad (center) Italian salumi and antipasti holiday wreath An Italian salumi and antipasti platter features Italian-style cured meats, cheese and other assorted appetizers. Lay it out in the shape of a wreath and you have a pretty platter for your holiday entertaining. Salumi prosciutto (3/4 to 1 lb of each) Genoa salami Mortadella Cheese Provolone cheese (Approximately 1/4 – 3/4 lb each) Fresh mozzarella cheese Parmigianio-reggiano Antipasti Bruschetta (see recipe for bruschetta) Assorted olives Tortellini pasta salad (cooked pasta, roasted red peppers, olive oil, salt & pepper) Herbs for wreath Rosemary (Use fresh herbs) oregano Sage arugula Toast and crackers Artisan crackers (1 box) Homemade toasts (see recipe for homemade toasts) Make sure all ingredients are rolled or cut into smaller bite-sized pieces or the size of your bread. For the wreath effect, use a round platter and place fresh herbs around it in a circle along the outside. It’s nice to do the inside circle as well. Serve with fresh homemade toasts or crackers. Source: northwestspoon.com #Antipasti #Holidayplatter #Salumi #Salumiandcheeseplatter

Tuscan pasta with sausage and beans is a simple, hearty and satisfying pasta dish. I make this dish with sweet Italian sausage and cannellini beans. Use your choice of beef or chicken broth. Tuscan pasta with sausage and beans is simple yet hearty Tuscan pasta with sausage and beans is a simple dish, yet very hearty and satisfying. The sauce in this case is more similar to a soup. Serve over cooked pasta such as penne or conchiglie (shells). If you’re gluten-free, this dish is great with gluten-free Barilla penne pasta . The cannellini bean is also known as the white Italian kidney bean. You can use a broth of your choice for this dish – beef or chicken. I happened to have chicken broth in the pantry, so that’s what I used on this day. Both are delicious. Tip: Rinse your beans first. It’s easier on your digestion. Add cooked pasta to a bowl; then ladle the hot soup over it. Finish with finely diced Italian parsley and freshly grated Parmesan cheese. Serve with a green salad and hearty bread. Here’s a tip: Don’t skip topping this with the freshly grated Parmesan cheese. It takes the soup to another flavor level. Tuscan pasta with sausage and beans This is a simple, hearty and satisfying pasta dish made with Italian sausage and cannellini beans. Use your choice of beef or chicken broth. 1 tbsp extra virgin olive oil 1/4 to 1/2 cup red or yellow onion (diced) 3/4 lb sweet Italian sausage (if links, meat removed from casings) 1 small garlic clove (crushed, left whole) 3 1/2 to 4 cups beef broth (or chicken broth if you prefer) 1 small carrot (shredded) 1 to 2 sprigs fresh rosemary 1 can cannellini beans (rinsed) cooked pasta (penne or conchiglie (shells) (about 3/4 cup per person)) freshly grated parmesan cheese (for garnish) finely diced Italian parsley (for garnish) Cook the pasta while you prepare the soup/sauce. In a medium-sized pot, on medium-high heat sauté the onion in the olive oil until it softens. Add the sausage and brown. Add the garlic clove and sauté for a couple minutes. Next, add the broth, carrot and rosemary. Bring to a low boil and simmer for about 15 minutes. Remove the rosemary and garlic clove. Add the beans and cook for another 5 minutes. Do not boil too long or the beans will break up. Add cooked pasta to a bowl; then ladle the hot soup over it. Finish with Italian parsley and freshly grated Parmesan cheese. Serve with a green salad and hearty bread. Top the pasta/soup with freshly grated Parmesan cheese and finely diced Italian parsley. It adds additional flavor and dimension to this dish. I use Isernio’s mild Italian sausage Source: northwestspoon.com #beans #Isernios #sausage

This simple corn bread recipe has a touch of sweetness from just a little honey. This corn bread recipe can be gluten-free too. It’s easy as 1 – 2 – 3. To make this corn bread recipe gluten free, use a mix of corn meal and all-purpose gluten free flour mix. The blends of gluten free flours provide a nice texture and flavor. My favorite blends include Namaste Perfect Flour Blend, which I buy at Costco. Or Bob’s Red Mill gluten free 1:1 flour blend. Corn bread is a perfect accompaniment to chili or soups. It also makes a great quick breakfast on the go. I’ve made gluten free corn bread in a number of different ways. You can use a standard muffin pan, a loaf pan or a square cake pan. Just make sure the pans are greased well. Baking time will vary somewhat depending on the size of the pans. You’ll know when it’s done mainly from the aroma. It smells delicious. The top will be a nice golden brown and a toothpick will come out clean when inserted in the center. Simple corn bread Simple corn bread with just a hint of sweetness. Great if you’re gluten-free too. 1 cup yellow corn meal 1 cup all-purpose flour (or all-purpose gluten-free flour mix) 1 tbsp baking powder 1/4 cup sugar 1 tsp salt 1 cup whole milk 2 large eggs 1/4 cup butter (melted) 3 tbsp liquid honey Preheat the oven to 400 F. Use a 12 cup muffin tin or loaf pan. Grease liberally or use muffin paper liners. In a large bowl mix the dry ingredients. In another medium bowl combine the wet ingredients and whisk them. Next add the wet ingredients to the dry and stir lightly until mixed. Spoon the cornbread mixture evenly into the muffin tin. If using a muffin tin, bake for about 15 minutes or until golden brown. If using a loaf pan, bake for about 20 – 30 minutes or until golden brown. You can use a muffin tin, square cake pan or loaf pan to make these. Baking times may vary depending on the type of pan you choose. Grease the pan liberally. Source: northwestspoon.com #cornbread #Glutenfreecornbread

My family can’t get enough of this moist and flavorful banana bread. It’s a recipe I’ve had for more than a decade. I’m not sure exactly where I got it from, but I’m sure someone’s mom or grandma is responsible for this delicious, moist, banana goodness. I love that it’s super easy to make and just requires basic kitchen utensils. You’ll make this recipe over and over. It makes a great breakfast or easy snack. Can I use frozen bananas? Yes. No problem. Peel them, cut them into small pieces and let them sit until they are almost thawed. Then mash them up. How many bananas do I need for banana bread? This best ever banana bread recipe calls for one cup of mashed bananas . I usually use about three smaller sized bananas or two larger ones. The volume should be about one cup. No waste, no fuss. Can I make it gluten free? Yes. If you need to make it gluten free, I would use Namaste Foods Gluten Free Perfect Flour Blend (affiliate link). However, I’d wager that any one-to-one gluten free flour blend from a reputable flour company will work just fine. This particular blend does contain xanthan gum. Xanthan gum is an ingredient that acts as a stabilizer in gluten free flours. Not all gluten free flours are interchangeable. To achieve the right texture most similar to regular all-purpose flour, you’ll need a gluten free flour blend for the best results. You’re family will never know it’s gluten free. What spices should I add to banana bread Cinnamon, nutmeg or pumpkin pie spice are my recommendations for spices to add to banana bread. The simplest spice that almost everyone loves to add to banana bread is cinnamon. I recommend 1/2 to 1 tsp of cinnamon. Most of the time, I sprinkle a little cinnamon and brown sugar only to the top of the batter once it’s about to go in the oven. It adds just the right spice and sweetness when you bite into a slice. Other times I do the crumble as below. Banana bread crumble topping My banana bread topping is essentially a “crumble.” You can use old fashioned oats or a blend of oats and nuts if you prefer. Pecans or walnuts are a good flavor match with the banana bread. The topping consists of butter, oats, a small amount of flour, cinnamon and brown sugar. Recommended products (affiliates) Glass Mixing Bowl Set A good spatula Balloon Whisk Pyrex Basics Loaf Pan Best ever banana bread Serves 4 Prep 10 mins Cook 50 mins A family favorite! This banana bread is moist and packed full of flavor. **Bread** 1 3/4 cup all-purpose flour (see notes below) 1/2 tsp baking soda 1 1/2 tsp baking powder 3/4 tsp salt 3/4 cup sugar 1 large egg 1 cup bananas (mashed) 1/2 cup of milk 1 tsp vanilla extract **Crumble topping** 3 tbsp butter 1/4 – 1/2 tsp cinnamon 1 1/2 tbsp brown sugar 1 tbsp all purpose gluten free flour 3 tbsp rolled oats (gluten free) Butter a loaf pan and preheat the oven to 350 F. In one large bowl, combine together all of the dry ingredients. I use a whisk for this. In the another bowl, combine the egg, bananas, milk and vanilla extract. Stir the wet ingredients into the dry ingredients and stir until just blended. Transfer the batter to the loaf pan. If adding the topping, sprinkle the batter with the topping mixture. Bake for 50 minutes or until a cake tester comes out clean when inserted in the center. **Crumble topping** Combine all the crumble ingredients into a small bowl. Using a fork, cut the butter into the dry ingredients to make the crumble. Top the batter with the crumble prior to baking. Notes: ·  The topping is optional, but adds a nice texture and burst of flavor. You can also substitute other spices to your taste. Try 1/4 tsp nutmeg and 1/4 tsp cinnamon blend. Or 1/2 tsp pumpkin pie spice instead. Source: northwestspoon.com #banana #bread

Sweet and spicy chili con carne is an easy dish to warm up with. Serve with a mixed green salad or corn bread and you have a hearty meal. Sweet and spicy chili con carne is perfect for game day or cold winter nights. I love to serve it with a mixed green salad or corn bread for a full meal. I usually make this chili on the stove-top. It comes together quite quickly within 30 – 35 minutes. But, it can also be cooked in a slow-cooker. If you use a slow cooker, first saute the onion in the butter in a skillet. Then brown the ground beef. Then add all ingredients to the slow cooker. Cook on low for 5-6 hours or high for 3-4 hours. This is a great option for a busy weekend if you have to run out and do a few errands while your dinner cooks. Chili is tasty with a dollop of sour cream or shredded cheddar cheese toppings. I hope you enjoy this recipe for sweet and spicy chili con carne. It is simple and delicious. Happy cooking, Michelle Sweet and spicy chili con carne Perfect for game day or cold winter nights – warm up with this sweet and spicy chili con carne. Serve with a mixed green salad or corn bread and you have a hearty meal. What you’ll need 2 tbsp butter 1 small onion (finely chopped) 1 lb ground beef (lean ground beef is best) 1/2 tsp salt 1 pinch black pepper 1 tsp chili powder 1/2 tsp cayenne pepper 2 cans tomato soup (10 oz) 2 cans kidney beans (rinsed) half to 3/4 a can of water (use tomato soup can) sour cream and shredded cheddar cheese for garnish Optional: Add 1/4 cup frozen corn kernels if you like for a variation Instructions On medium-high heat, melt butter in a sauce pan. Add onion and cook a few minutes until it softens. Add the beef and brown slightly. Rinse the kidney beans in a strainer and set aside. Add seasonings, tomato soup, kidney beans, and water. Reduce heat to medium-low and cook slowly for about 30 minutes stirring occasionally. Top with a dollop of sour cream or shredded cheddar cheese toppings. Source: northwestspoon.com #beef #chili #Slowcookerchili

Today is national chocolate chip cookie day! Why not celebrate the beloved simple chocolate chip cookie. It’s certainly one of my family’s favorites. These double chocolate chip Craisan cookies are really tasty. The mix of dark and white chocolate chips pairs great with the sweet tart flavor of Craisins! The addition of Craisans to this cookie also adds a delightful chewiness to the cookie. This cookie recipe has been in my family for decades. It’s a classic chocolate chip oatmeal cookie. Over the years I have found many ways to change it up. Craisins are dried and sweetened cranberries. Washington ranks 5th nationally in cranberry production. If you like the sweet tart flavor of cranberries, you’ll love Craisins. I find I have the best results with cookies when I use parchment paper on the baking sheet. It provides a layer of insulation. It is also best to start with all the ingredients at room temperature. The means planning ahead a little taking out the milk and butter from the fridge to sit out for a while. Make a big batch of these chocolate chip cookies and freeze half of them for later. You’ll be glad you did. Double chocolate chip Craisin cookies make a great afternoon snack with a tall glass of cold milk. I think you’ll love this classic cookie. Leave me your comments below. Happy baking, Michelle Double chocolate chip Craisan cookies A mix of dark and white chocolate chips plus Craisans takes the ordinary chocolate chip cookie to extraordinary! 1/2 cup white granulated sugar 1/2 cup brown sugar 1 stick butter (1/2 cup) 1 tbsp milk 1 tsp vanilla extract 1 large egg 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 1 cup all-purpose flour 1 cup oatmeal 1 cup chocolate chips (use a mix of white and dark chocolate chips) 1 to 3/4 cup Craisans Preheat the oven to 350 F. In a large mixing bowl, combine sugars and softened butter and beat until creamy. Beat in the milk, vanilla and egg. Slowly incorporate the rest of the ingredients in the order listed. Drop tablespoons of dough onto a cookie sheet spaced about 2 inches apart. Bake between 9 and 12 minutes or until the edges have started turning a golden brown. You can turn the cookie sheet around halfway through cooking time to help with even cooking. Ovens can vary a little, so I begin checking on the cookies at 8 minutes. Let the cookies cool on the baking sheet for one minute prior to lifting them with a metal spatula onto a cooking rack. They need this time to set. They also freeze well. Source: northwestspoon.com #Chocolate #cookie

Mom’s cabbage rolls are a delicious family-style meal everyone can enjoy. Cabbage rolls are also known as “stuffed cabbage.” In this recipe, cabbage is stuffed with a simple but delicious rice and beef mixture, topped with crispy bacon and then oven-baked in saucy tomatoes. Serve the cooked cabbage rolls with sour cream. It’s mother’s day and in honor of my mom, I thought I’d share one of her delicious comfort food dishes. The smell of cabbage rolls cooking in the oven brings back memories of my childhood. I’m pretty sure I learned my way around a kitchen because of mom. She’s a great mom and grandma. She’s my turkey-hotline at Thanksgiving. And yes, she’s rescued my turkey (and my bacon…) before. She’s very modest about her home cooking, but she needn’t be. I’d like to say thank you mom for teaching me so much and always being there for me. Making cabbage rolls can feel like allot of work if you make all the components at the same time. To cut down the time in the kitchen, use left-over rice. Also, cook the bacon or ground beef and onion a day before assembly. Small heads of cabbage are easier to work with. The smaller leaves also make smaller cabbage rolls which we always believed to be tastier and require less filling. Here’s what you’ll need: Medium to large casserole dish 2 small heads of cabbage, cored 1 ½ cups long grain rice, steamed ¼ lb bacon, cut into pieces and cooked crispy 1 small onion, diced ¼ – ½ lb lean ground beef Salt and pepper 1 can tomato soup 1 can pureed tomatoes Understanding how to soften the cabbage so it is workable is an important step in forming cabbage rolls. I’ll focus more on that here in the blog post rather than on other steps in the recipe such as making the rice, frying the bacon and beef etc. The picture below is of cabbage that has been steamed in a pot with a small amount of boiling water. You start by cleaning and coring the head of cabbage. Fill a large pot with some water. The water should be about 1 – 2 inches deep. Place the cabbage in the pot core-side down, cover and steam for several minutes. The cabbage leaves will begin to loosen. Use tongs to carefully remove the cabbage leaves one at a time and set on a tray to cool and drain. Continue this process of steaming and removing the leaves until it is finished. The outer leaves of the cabbage should easily lift off the head of cabbage as it steams. Mom always topped her cabbage rolls with a can of tomato soup and some crushed tomatoes. If you are gluten free, you can omit the Campbell’s tomato soup or use a gluten free brand. I’ve also used a plain marinara sauce (about a cup) as a replacement. It just depends on if you like tomatoes and cabbage rolls a bit “saucy” or not. Next, we’ll form the cabbage rolls. Preheat the oven to 350 F. Use a medium to large sized casserole dish. Line the dish with some of the larger cabbage leaves. Cabbage leaves that have torn are good for this. This helps protect the cabbage rolls as they are cooking from sticking and burning. Forming the cabbage roll: To assemble, hold a cabbage leaf in your palm. Spoon some of the cooled rice and beef mixture into the leaf. Roll the cabbage leaf up around the filling towards the center and tuck in the ends. It becomes a neat little package. This takes a little patience and practice. You’ll get it! Repeat this process. One at a time, place them into the casserole dish. It’s ok if you have a few on top of one another. They’ll all get “tucked in.” Next, you’ll sprinkle the cabbage rolls with the cooked bacon (optional). Evenly distribute and cover the cabbage rolls with the tomato soup (or marinara sauce) and the pureed tomatoes. Season them all over with a pinch of salt and pepper. Cover the edges of the rolls with any additional large pieces of cabbage you may have. It should look like this prior to going into the oven. At this point, I loosely cover the dish with aluminum foil and bake it in the oven for about an hour to an hour and 15 minutes. Serve hot with fresh sour cream on the side. The sour cream is a must! Cabbage rolls also make terrific left-overs. Mom’s cabbage rolls Cabbage is stuffed with a simple but delicious rice and beef mixture, topped with crispy bacon and then oven-baked in saucy tomatoes. A delicious family meal everyone can enjoy. 2 small heads cabbage (cored) 1 1/2 cups long-grain white rice (steamed) 1/4 lb bacon (cooked crispy) 1 small onion (diced) 1/4 to 1/2 lb ground beef salt and pepper (to taste) 1 can campbell’s tomato soup or 1 cup plain marinara sauce 1 can pureed tomatoes Clean and core the cabbage. Steam the rice and set it aside to cool. Fry the bacon pieces until they are crispy. Drain the bacon on a paper-towel reserving the grease in the pan and set aside. Cook the onion in the rendered bacon fat until somewhat translucent. Add the ground beef and season with salt and pepper to taste. Once the ground beef has cooked, turn off the heat and set aside to cool. In a large bowl, combine the rice with the ground beef mixture. Fill a large pot with some water. The water should be about 1 – 2 inches deep. Place the cabbage in the pot core-side down, cover and steam for several minutes. The cabbage leaves will begin to loosen. Using tongs carefully remove the cabbage leaves one at a time and set on a tray to cool and drain. Continue this process of steaming and removing the leaves until it is finished. Preheat the oven to 350 F. Use a medium to large sized casserole dish. Line the dish with some of the larger cabbage leaves. Ones that have torn are good for this. This helps protect the cabbage rolls as they are cooking from sticking and burning. To assemble, hold a cabbage leaf in your palm. Spoon some of the cooled rice and beef mixture into the leaf. Roll the cabbage leaf up around the filling and tuck in the ends so it is a neat little package. One at a time, place them into the casserole dish. It’s ok if you have a few on top of one another. Sprinkle the cabbage rolls with the cooked bacon. Evenly distribute and cover the rolls with the tomato soup and the pureed tomatoes. Season them with a pinch of salt and pepper. Cover the edges of the rolls with any additional large pieces of cabbage you may have. Loosely cover the dish with aluminum foil and bake in the oven for about an hour to an hour and 15 minutes. Serve hot with fresh sour cream on the side. Source: northwestspoon.com #cabbage

Pacific cod with pineapple pico de gallo is a complete, healthy meal. It's also a great alternative to your regular everyday salsa on tacos. The flavors in these dishes are all fairly mild, sweet and tangy with just a hint of spice. Pair the fish with spanish rice. To save time, make both the pico de gallo and the rice ahead of time, then reheat the rice while you cook the fish. The cod takes just minutes to cook. That makes this a great mid-week, healthy meal. It ’s easier to cut your pieces of cod into portions prior to cooking. Finely dice up some jalapeno pepper and garlic cloves (about two cloves). I used the jalapeno sparingly and just put a little in since the accompanying flavors are more complex and I didn’t want it too spicy. Season the cod with a drizzle of olive oil, salt and pepper, the garlic and jalapeno. Next, heat (medium-high) a couple table spoons of extra virgin olive oil in a non-stick skillet. Saute the fish for about 3 to 4 minutes, then flip it once and finish cooking for another couple minutes. It may take a little longer depending on the thickness of your fish. It should have a little resistance when you press on the middle and begin to flake when it’s done. Garnish with fresh cilantro and lemon slices. This Pacific cod recipe is low-fat and low-carb. Pacific cod with pineapple pico de gallo Mild, sweet and tangy with just a hint of spice. Sauteed Pacific cod in garlic and diced jalapeno is served with pineapple pico de gallo and Spanish rice. Ingredients: Pineapple pico de gallo 1/2 cup fresh pineapple (cut into small pieces) 1 – 2 fresh tomatoes (cut into small pieces) 1/2 a medium sized onion (diced (use a white or sweet onion)) 1/4 cup fresh cilantro (cut into small pieces (1/4 cup more or less)) 1/2 lime (juiced) 1 tsp jalapeno (diced (about 1 tsp, more or less to taste)) 1 pinch salt & pepper Ingredients: Sauteed Pacific cod in garlic and jalapeno 1 1/4 lb fresh Pacific cod (cut into portions) 1 – 2 cloves garlic (crushed) 1 tsp fresh jalapeno (diced) extra virgin olive oil 1 pinch salt and pepper lemon slices and cilantro pieces (for garnish) Pineapple pico de gallo For the pineapple pico de gallo – combine all ingredients in a medium bowl and gently toss. Make this ahead of time. It will keep in the refrigerator for a few days. Sauteed Pacific cod Cut your pieces of cod into portions prior to cooking. Finely dice up some jalapeno pepper and garlic cloves (about two cloves). Season the cod with a drizzle of olive oil. Then salt and pepper, garlic and jalapeno. Next, heat (medium-high) a couple tablespoons of olive oil in a non-stick skillet. Saute the fish for about 3 to 4 minutes. Flip it once and finish cooking for another couple minutes. It may take a little longer depending on the thickness of your fish. It should have a little resistance when you press on the middle and begin to flake when it’s done. Source: northwestspoon.com #Pacificcod

Succulent fall off the bone BBQ pork ribs is one of my all time most popular recipes on the blog. I love Western style BBQ because it reminds me of my childhood. Where I grew up, every summer our city would celebrate the old west with the Calgary Stampede. This recipe originally appeared in the Calgary Herald in May 2014. Thank you to the chef who shared this one – it’s a keeper. The secret to these amazing succulent BBQ pork ribs isn’t grilling – it’s cooking them low and slow in the oven before they hit the grill. In fact, you can make the ribs ahead of time in the oven. Let them cool and keep them in the refrigerator up to two days prior to finishing them off on the grill. This is a great way to get ready for a party or to take them with you camping. To finish them off on the grill, you add BBQ sauce and heat through. That final step on the grill gives them a little smoky flavor. Also, this rub is the bomb!! Sweet but not spicy, it is perfect for everyone in the family. If you like a bit of heat – bump it up by either adding cayenne in the rub or a spicier BBQ sauce at the end. Use your favorite BBQ sauce. May I recommend my recipe for Bourbon infused BBQ sauce . It’s amazing with these ribs. This post contains affiliate links. Essential items for this recipe: Jelly Roll Baking Pans Aluminum Foil Silicone Basting Brush Grill Tongs Succulent fall off the bone BBQ pork ribs Serves 6 Prep 5 Cook 140 The secret to these amazing ribs isn’t grilling ~ it’s cooking them low and slow in the oven before they hit the grill. The rub is sweet and smoky, but not spicy. It’s perfect for everyone in the family. 2 tbsp paprika 1 tbsp brown sugar 1 tbsp sea salt 2 tsp ground cumin 2 tsp thyme or oregano (dried herbs) 2 racks back pork ribs (trim excess fat) 1 bottle BBQ sauce Preheat the oven to 300 F. In a small bowl, stir together the dry rub ingredients. Place the rib meat side up on a foil-lined rimmed baking sheet. Rub the meat generously with the spices on both sides. Cover the ribs with foil and close it up tightly. Bake for 2 1/2 hours, until the meat is very tender. You can at this point cool the ribs completely and refrigerate up to two days in advance of the final preparation. To finish them on the grill, brush the ribs with BBQ sauce and cook on the hot grill for about 8 – 10 minutes. Turn once or twice until they are heated through and caramelized on the edges. Serve with a nice garden salad or potato salad. If you like a little more heat, choose a spicier BBQ sauce to finish them off or add a little cayenne pepper to the rub. My bourbon infused BBQ sauce is a perfect pair for these ribs. Source: northwestspoon.com #pork #ribs #ribsonthegrill

Homemade sweet and sour chicken is one of my family’s favorite meals. This sweet and sour sauce is sweet and tangy without being too sweet. My favorite part is the pineapple chunks! Homemade Chinese food isn’t as hard as it sounds. Before you begin cooking, make sure you take the time to chop, measure and lay out everything you need. Sweet and sour chicken with rice and vegetables This sweet and sour chicken recipe features tender breaded chicken, bell peppers, onions and pineapple. The preparation is the hardest part of this recipe as it comes together fast when you start stir-frying. Using cracker crumbs instead of a batter helps reduce the fat content. If you’re gluten free, you can also use gluten-free bread crumbs. Make your own gluten-free bread crumbs by finely chopping up your favorite gluten-free bread. Serve this sweet and sour chicken with with steamed brown rice. Sweet and sour chicken at home This recipe serves four to six people. Sweet and sour chicken This homemade sweet and sour chicken recipe features tender breaded chicken, bell peppers, onions and pineapple. Ingredients Sauce: One 15 1/4 ounce can pineapple chunks, keep liquid 1/4 cup ketchup 1 tablespoon cornstarch 2 tablespoons red wine vinegar (or white vinegar) 2 tablespoons water 4 teaspoons sugar Veggies: 2 sweet peppers (1 red, 1 green, or other color of your choice, chopped into bite sized pieces) 4 green onions, sliced into small pieces Coating for chicken: 1 egg, beaten 1 tablespoon cornstarch 1 cup finely crushed saltine crackers 12 ounces boneless, skinless chicken breasts cut into 1 inch cubes 2-3 tablespoons vegetable oil for cooking Method Preheat oven to 250 (this is to keep cooked chicken warm) Drain pineapple, reserving 3/4 cup of the juice. In a small bowl, stir together the reserved pineapple juice, the ketchup, 1 tablespoon cornstarch, vinegar, water and sugar. Set aside. In a medium mixing bowl, stir together egg and 1 tablespoon cornstarch until smooth. Add chicken pieces and stir to coat chicken with the egg mixture. In another shallow bowl, add the cracker crumbs. Roll the chicken pieces in the crackers to coat evenly. Add 1 tablespoon of vegetable oil in a large wok or skillet. On medium/high heat add sweet peppers and stir fry for 2-3 minutes or until crisp tender. Near the end of cooking time, add the green onions. Remove the vegetables from the wok and set aside. Next, add 1-2 tablespoons of vegetable oil in a large wok or skillet. Continue with heat at medium/high. Add half of the chicken to the wok. Stir-fry about 3 minutes or until no pink remains. Remove from the wok to a baking pan and place in the oven to keep it warm. Repeat the process with remaining chicken. Try to remove any cracker bits at the end before you combine everything. Next, stir in the sauce mixture and heat through. Stir and it will thicken and turn bubbly. Return chicken, vegetables and reserved pineapple chunks to the wok. Coat and heat through all ingredients. Serve sweet and sour chicken family-style on a large platter. Source: northwestspoon.com #chicken #sweetandsour

Grilled garlic ginger shrimp are great as a main dish or as an appetizer. They are super simple to make and take just minutes to prepare. Grilled garlic and ginger shrimp When I made these grilled garlic ginger shrimp, I was feeling fancy. So, I made them along side Dungeness crab cakes and some vegetables. It was a seafood frenzy. The garlic ginger shrimp are made with just a few ingredients. The shrimp are marinated for a little while. Thread them through wooden skewers and grill for just a few minutes on each side. That’s it. Tasty and simple. They are delicious cold too, next day on a salad. Grilled Garlic Ginger Shrimp What you’ll need 1 lb of cleaned, shelled and deveined shrimp 2 cloves garlic, crushed 1 tablespoon vegetable or extra virgin oil 1 tablespoon chopped fresh ginger ½ a lemon juiced Splash of soy sauce Pinch of freshly ground black pepper or red chili pepper flakes 4 – 5 skewers, soaked in water for at least 30 minutes Instructions Combine all ingredients into a medium bowl. Mix it up, coating all the shrimp. Cover with plastic wrap and let it marinate in the fridge for at least one hour. When you’re ready to cook, thread about 5 shrimp on each skewer. Make sure your grill is hot, clean and prepared for your shrimp. These cook fast…only about 3 minutes a side. They’re ready when they turn rosy pink. Serve with rice and your favorite vegetable or a side salad. Source: northwestspoon.com #shrimp

What to do with left over ham? Make ham and potato soup! The sweetness and smokiness of a ham adds delicious flavor to soups. We had a delicious ham for our Easter brunch. There was just enough left for a great ham and potato soup. The sweetness and smokiness of a ham adds delicious flavor to soups. Everyone loves ham and potato soup. And the best part is it is super easy and quick to make. This soup features carrots, celery, Yukon gold potatoes, thyme and garlic. Make sure all the vegetables are peeled and cut into bite-sized pieces. The addition of heavy cream or half-n-half cream adds additional richness and depth of flavor. It’s optional, but definitely worth it. Serve the ham and potato soup with a nice light salad or dinner rolls. Left over ham and potato soup What to do with left over ham? Ham and potato soup! The sweetness and smokiness of a ham adds delicious flavor to soups. 2 carrots (sliced) 2 celery stalks (chopped) 1 half a medium sized onion (chopped) 2 tbsp butter 2 tbsp flour (can also be gluten-free all purpose flour mix) 2-3 medium to large sized Yukon gold potatoes (peeled and chopped) 1 1/2 – 2 cups cooked ham (cut into bite sized pieces) 1 clove garlic (crushed) 4 cups low-sodium chicken broth 2 cups water 1 tbsp fresh thyme dash of cayenne pepper salt and pepper to taste 1/2 cup heavy cream or half-n-half cream (optional, but recommended) Use a large heavy-gauged pot for this recipe. Chop the vegetables into bite-sized pieces. Over medium high heat, melt the butter and add the carrots, celery and onion. Saute for several minutes or until the veggies begin to sweat. Reduce the heat as necessary to avoid over browning. Add the flour and continue to stir. This creates a roue. Cook for another 2-3 minutes. Then add the chicken broth and stir. Turn up the heat a little and add the water, potatoes and garlic. Simmer for about 10 minutes, then add a pinch of salt and freshly ground black pepper, a dash or cayenne pepper and the fresh thyme. Reduce the heat to medium-low. Add the cooked ham. Once the potatoes have softened, taste and adjust the seasoning per your taste. Turn off the heat and add in the cream. Stir and serve hot. Heavy cream or half-n-half cream is optional but does add depth of flavor and richness to the soup. If you don’t have fresh thyme, you may use dried thyme for this recipe. Substitute 1 tsp of dried thyme. Source: northwestspoon.com #ham #leftoverham