I was trying to understand why the dog walks behind me on the way home and I think it's because she doesn't like walking into the sun either. The sun casts a shadow behind me so she uses it to her advantage. It's kind of irritating because it wraps the leash around my ankles. I keep pulling her back to the side, yet she drifts back behind me.
Now I'm going to take drastic measures with Good Food Friday. Since my Cooking Buddy and I didn't cook until Friday night last week, I'm going to put last week's and thing week's recipes in today.
But last week was an entree and side dish, this week are desserts. So you can have your ribs and eat cake too.
Missouri Barbecued Spareribs [I don't really know who has "spare" ribs, I'm pretty sure the pig was using them - Baha! I crack myself up]
- 4 lbs lean, meaty ribs cut into serving size pieces.
- Brown ribs in 400° oven 20-30 minutes.
- Remove ribs and place in Dutch oven or deep dish baking dish.
Combine all of the following and pour over ribs:
1 1/2 tsp salt
1 TBSP paprika
1/4 tsp chili powder
2 TBSP brown sugar
1/4 cup catsup [or ketchup - whichever you prefer - still cracking myself up]
2 cups water
2 TBSP Worcestershire sauce
1/2 tsp dry mustard
1 tsp celery seed
1/4 tsp cayenne pepper
1/4 cup vinegar
1 cup tomato sauce
few drops Tabasco sauce
4 TBSP liquid smoke
Bake covered 1 hour 15 minutes. Uncover and bake 15-20 minutes longer.
Missouri Beans [Oddly enough my Cooking Buddy found this family recipe on Cooks.com for my posting convenience, but I can't seem to find it. However, I will type it out for you because I'm no slouch when it comes to typing quickly and it's a very tasty recipe and goes well with the ribs.]
1 (15oz) can of each: Lima beans, green beans, yellow beans, kidney beans, pork & beans
6 slices of bacon
3/4 c. of sugar
1/2 c. catsup [ketchup? - still laughing; but I'm laughing with myself, not at myself]
2 tsp Worcestershire sauce
1 to 2 c. grated yellow cheese
1 onion, diced
- Drain all beans EXCEPT pork and beans and combine in 2 quart baking dish.
- Fry bacon until crisp, remove from pan and crumble [I sliced it before I cooked it]
- Fry onion in bacon grease until limp.
- Add sugar, catsup and Worcestershire sauce with the crumbled bacon.
- Combine with bean mixture. [see cheese note below]
- Bake at 350° for 1 hour.
- Just before serving, cover with grated cheese [however we put the cheese on before we baked it because we like it cooked that way]
Although we were in Missouri last Friday and my Cooking Buddy also gave me a recipe for Missouri Chili, I'm not going to print it until I make it so as not to overwhelm your taste buds.
Here's dessert - the strawberry butter makes this recipe oh so fine. These are actually muffins, after all, not cupcakes. This recipe can be found on landolakes.com, although it was created by Ree Drumond, the Pioneer Woman:
Strawberry Mini-Muffins with Strawberry Butter Spread
1/2 cup Land O Lakes® Unsalted Butter
1/2 cup sugar 1 large egg
3-5 drops red food coloring (optional, to give muffins a pink color)
\1 cup, plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda pinch of salt
1/2 cup buttermilk
1/2 cup finely chopped strawberries
- 1/2 cup Land O Lakes ® Butter with Canola Oil 1/2 cup sliced strawberries
- Directions Preheat the oven to 375 degrees. Spray one 24-cup mini muffin pan with baking spray.
- Cream together the butter and sugar until combined. Beat in egg until smooth. (Add food coloring at this point if desired.) Sift together 1 cup of the flour, baking powder, baking soda and salt.
- Alternate adding the dry ingredients to the mixer with the buttermilk, with the mixer on low.
- In a small bowl, toss the ½ cup finely chopped strawberries with 1 tablespoon flour. Fold the strawberries into the batter. Drop tablespoons of the batter into the muffin tins.
- Bake for 14-16 minutes until muffins spring back when lightly touched and are light golden around the edges. Remove from the oven and allow to sit in the pan for 15 minutes or until cool enough to easily remove from pan.
- While muffins are baking, make the strawberry butter. In food processor bowl place ½ cup sliced strawberries and ½ cup butter. Pulse on and off until butter is combined. Spoon into serving bowl.
Then there we were, left with over a half a Costco container of strawberries, so we made a couple strawberry tarts:
Rustic Strawberry Pie [they were large tarts in our by our standards]
Store-bought pie crust, however many you need for the amount of strawberries you have
Macerate [this is a horrible sounding word and has no business being used as a cooking term, but here is the definition:
mac·er·ateˈmasəˌrāt/verbpast tense: macerated; past participle: macerated
- (especially with reference to food) soften or become softened by soaking in a liquid.
- archaiccause to grow thinner or waste away, especially by fasting - See what I mean?]
- Macerate strawberries with sugar, zest of one lemon and the juice of half a lemon for a few minutes [we used a 1 1/2 to 2 pounds of strawberries with 3/4 cup sugar].
- Stir in about a tablespoon of cornstarch [we used two].
- Place the pie crust in the pie pan and spoon the strawberries in the middle and fold the crust over the strawberries.
- Use milk, egg wash or water and sprinkle a little sugar on the crust.
- Bake at 350° for about 30 minutes.
I can hardly wait for dinner tonight to eat this tart. I have no idea what's for dinner yet, though. Hmm? Maybe Strawberry Mini-muffins with Strawberry butter?
This calls for drastic measures.