Hickory-Mesquite Mango Pepper Ribs

I wanted ribs but I also wanted to use up a mango I had around the house, so I came up with this delicious concoction.  Enjoy :)

Ribs
Ingredients:
1/2 package ( 6-8 pork ribs bone-in)
Seasoning (Roaster Garlic, Barbecue, Hickory Smoked Balsamic, Crushed Red Pepper)
1 1/2 Cup Apple Juice
1/3 Cup Hickory Flavored BBQ Sauce
1/3 Cup Mesquite Flavored BBQ Sauce
1 Large Mango (Peeled, Cored & Chopped)
1 Orange Pepper (Seeded & Chopped)

Directions:
Preheat oven to 350.   Pour the apple juice into a deep narrow pan (I used a meatloaf pan.)  Generously season the ribs and put them into the pan.  Add the mangos and then the peppers on top of the ribs.  Drizzle the BBQ sauce over the top.  Cook for an hour, turn off the oven and let sit for another 15 minutes.  Remove and serve.  Enjoy!

Cinnamon Honey Butter
Ingredients:
3/4 Cup Butter (1 1/2 Sticks, softened)
5 Tbsp Honey
5 Tbsp Powdered Sugar
5 Tbsp Heavy Cream
1-2 Tbsp Cinnamon

Directions:
 Add all ingredients together and mix with a hand mixer until smooth.

Add the apple juice to the pan

Add the ribs

Generously season the ribs

Add the mangos on top

Now add the peppers

Drizzle the BBQ sauces on top and stick in the oven

Add the butter ingredients to a mixing bowl

Mix thoroughly

Remove ribs from the oven and allow to cool for a few minutes

Serve & Enjoy!

Italian Spaghetti Recipe

Here is the recipe for the spaghetti I made this evening.  Spaghetti is one of those things that I make a little different every time.  Enjoy.

Ingedients:

1/2 Lb Ground Sausage

1/2 Lb Ground Hamburger

1/2 lb Rotini Pasta

1 Jar of Tomato Sauce (I used 4 cheese)

Seasoning (Alpine Touch, Oregano, Basil, Thyme, Crushed Rosemary, Garlic Salt, Crushed Red Pepper)

Monterey Jack Cheese (shredded, as desired)

Directions:

Add the Sausage & Hamburger to a skillet and season.  Cook on med-high  Add the noodles to a pan and add water to boil.  Brown the meat and add the tomato based sauce.    Lower the heat to med-low and mix together to warm sauce.  Strain the noodles and set aside.  Serve by adding the sauce on top of the pasta and sprinkle the cheese on top to taste.  Enjoy!

 

Garlic Butter for Toast

Ingredients:
6 Tbsp Butter
1/4 Cup Heavy Cream
2 Tbsp Garlic Salt

Directions:
Melt Butter and mix int he cream and garlic salt.  Can use immediately.  Store remainder in fridge.

 

Boil the pasta and brown the meat

Add the sauce to the meat

Serve the sauce over the pasta and sprinkle with the cheese

Chicken in Orange Viognier Sauce

Ingredients:

 3-4 Chicken Breasts

3 Tbsp Butter

Oregano

Alpine Touch (salt & pepper)

Tarragon

1 Zucchini

1 Lg Orange

3/4 Cup Viognier (White Wine)

Directions:

In a large frying pan, over medium heat, melt 2 Tbsp of the butter.  Season the chicken to taste (I used about 2 tsp of each spice) and add tot he pan.  Cook until golden brown on each size about 8-10 minutes.  Transfer the chicken to a plate and cover or stick int he microwave to keep warm.  Melt the remaining 1 Tbsp of butter in the pan and add the skinned and sliced zucchini to the pan.  Saute' until golden brown (about 1-3 minutes).  Add the wine 2 Tbsp of grated orange zest and 1/4 cup of juice from the orange.  If you want more flavor feel free to add a dash of the oregano and tarragon to the sauce.  Cook, stirring to scrape up and browned bits on the bottom of the pan until the sauce is bubbly and slightly reduced (about 3-5 minutes).  Return the chicken to the pan along with any juices remaining on the plate and heat throughout.  Serve by spooning sauce and zucchinis over the chicken and enjoy.  

Loaded Mashed Potatoes

 

Ingredients:

 3 Lg Russet potatoes

1/2 - 3/4 Cup half & half

1/2 Cup Mixed cheese

1 Tbsp Butter

Garlic Salt

Basil

Alpine Touch (Salt & Pepper)

 

 Directions:

Peel and Chop the potatoes and put into a pan.  Cover with water and boil to soften.  The potatoes should be soft enough to easily mash with a whisk (about 15 minutes or so on high heat).  Add the mix and mix thoroughly with the whisk.  Add the remaining ingredients and season to taste.  Cook on low until heated throughout and serve. 

Add the seasoned chicken to the melted butter

 

Brown the chicken on both sides and boil the potatoes

Add the zucchinis to the butter and continue boiling the potatoes

Add the wine and orange to the zucchinis and potatoes should be close to done boiling

Return the chicken to the pan and add the half & half to the now mashed potatoes

Heat the chicken thoroughly and add the remaining ingredients to the potatoes

Serve & Enjoy!

Chicken Veggie Pasta

Chicken Veggie Pasta      

Ingredients:

8-12 Oz Penne Pasta

1 bag frozen veggies (California Style Blend)

3-4 chicken breasts chopped

1-2 Tbsp Olive Oil

Seasoning (Alpine Touch, Crushed Rosemary, Mediterranean Oregano, Dash of Garlic salt)

1 Jar Four Cheese Alfredo

1 Jar Half & Half

Directions:

Boil the veggies and pasta together about 10-15 minutes.  Pour the oil into the pan and add the chopped chicken.  Pour the seasonings on the chicken and cook until browned all the way through (about 8-10 minutes).   Strain veggies & pasta and add the cooked chicken.  Stir in the jar of sauce and then add the milk or half and half to spread the sauce.  Mix on low heat to warm, add extra seasoning to the pasta to taste.  Serve when warmed and enjoy.

Garlic Butter for Toast

Ingredients:
6 Tbsp Butter
1/4 Cup Heavy Cream
2 Tbsp Garlic Salt

Directions:
Melt Butter and mix int he cream and garlic salt.  Can use immediately.  Store remainder in fridge.

              

Boil Veggies & Add Chicken to the oil in the pan

Boil Veggies & add seasoning to the chicken

Continue boiling veggies & brown the chicken thoroughly

Mix Sauce into the veggies, pasta & chicken mixture

Add seasoning to the pasta

Garlic Butter

Serve & Enjoy!