I made these tasty ribs Sunday night for dinner. They were so simple to just throw in the over, mix up the sauce and pour it over. I just let them cook away for almost 4 hours and when they were done, the meat just fell off the bones. This is a great, lazy meal you could make in the oven or the crockpot.
BBQ Ribs
3 1/2 to 4 lbs country style pork or beef ribs
1 10 oz can tomato soup
1/2 cup cider vinegar
1/2 cup brown sugar
1 T soy sauce
1 tsp celery seed
1 tsp chile powder
Trim off excess fat from ribs. In bowl, combine soup, soy sauce, celery seed and chili powder. Pour over ribs in slow cooker or cake pan. Cook in slow cooker 5-6 hours on high or 7-8 hours on low or in the oven at 350 degrees for 3 hours.
Wednesday, June 30, 2010
Monday, June 28, 2010
Chicken Taco Salad
This salad was amazing! I was able to use some vegetables from our garden, some from the freezer and some from the store for this salad. It is a wonderful blend of flavors: tangy lime, spicy chile and melt in your mouth avocado. Very yummy and pretty quick to put together as long as you have some cooked leftover chicken available. In fact, the chicken filling would be delish in tacos too!
Chicken Taco Salad From Serving up the Harvest
2 T olive oil or canola oil
4 cups chopped, cooked chicken
1 onion, finely chopped
1 fresh green chile, seeded and finely chopped
4 tsp chili powder
1 1/2 tsp ground cumin
1 cup unseasoned tomato sauce
salt and freshly ground pepper
10 cups chopped or torn lettuce
1-2 avocados, peeled and sliced
2-4 cups sliced or chopped vegetables such as carrots, corn, cucumbers, jicama, sweet onion or scallions, bell peppers, radishes or tomatoes
1/2 cup Lime Cilantro Vinaigrette (see following recipe)
tortilla chips
grated cheese, sour cream, heated refried beans, sliced black olives to garnish(optional)
Heat the oil in a large skillet over medium-high heat. Add the chicken, onion, chile, chili powder and cumin and cook, stirring frequently, until the onion is soft and the chicken is slightly crispy, about 8 minutes. Add teh tomato sauce and salt and pepper to taste. Keep warm while you prepare the salad. Combine the lettuce, avocado and vegetables in a large bowl. Toss with the dressing. Serve the chicken over the lettuce mixture, garnishing with tortilla chips and any other toppings you desire.
Lime Cilantro Vinaigrette
1 tsp lime zest
2 T fresh lime juice (about 1 lime)
1 tsp white balsamic vinegar
5 T canola or grapeseed oil
2 T finely chopped fresh cilantro
2 T chopped fresh chives (I omitted since my chives were chopped up by my husband with the weed wacker)
salt
Combine the lime zest and juice and vinegar in a small bowl. Whisk in the oil until completely blended. Stir in the cilantro and chives. Season with salt. Use immediately.
Chicken Taco Salad From Serving up the Harvest
2 T olive oil or canola oil
4 cups chopped, cooked chicken
1 onion, finely chopped
1 fresh green chile, seeded and finely chopped
4 tsp chili powder
1 1/2 tsp ground cumin
1 cup unseasoned tomato sauce
salt and freshly ground pepper
10 cups chopped or torn lettuce
1-2 avocados, peeled and sliced
2-4 cups sliced or chopped vegetables such as carrots, corn, cucumbers, jicama, sweet onion or scallions, bell peppers, radishes or tomatoes
1/2 cup Lime Cilantro Vinaigrette (see following recipe)
tortilla chips
grated cheese, sour cream, heated refried beans, sliced black olives to garnish(optional)
Heat the oil in a large skillet over medium-high heat. Add the chicken, onion, chile, chili powder and cumin and cook, stirring frequently, until the onion is soft and the chicken is slightly crispy, about 8 minutes. Add teh tomato sauce and salt and pepper to taste. Keep warm while you prepare the salad. Combine the lettuce, avocado and vegetables in a large bowl. Toss with the dressing. Serve the chicken over the lettuce mixture, garnishing with tortilla chips and any other toppings you desire.
Lime Cilantro Vinaigrette
1 tsp lime zest
2 T fresh lime juice (about 1 lime)
1 tsp white balsamic vinegar
5 T canola or grapeseed oil
2 T finely chopped fresh cilantro
2 T chopped fresh chives (I omitted since my chives were chopped up by my husband with the weed wacker)
salt
Combine the lime zest and juice and vinegar in a small bowl. Whisk in the oil until completely blended. Stir in the cilantro and chives. Season with salt. Use immediately.
Sunday, June 27, 2010
Spinach Salad with Feta and Pecans
This was such a yummy spring salad. The blend of flavors was amazing-crunchy, sweet, and creamy. This is a must try!
Spinach Salad with Feta and Pecans From Serving up the Harvest
1 cup pecan halves
6 T extra virgin olive oil
2 T white balsamic vinegar
1 T honey
salt and freshly ground black pepper
1 pound spinach, tough stems removed and large leaves torn
1 cup dried sweetened cherries or cranberries, or dried apricots snipped into tiny pieces
6 oz feta cheese
Toast the pecans in a dry skillet over medium heat until they are fragrant and very lightly colored, about 5 minutes. Remove from skillet and set aside.
To make dressing, combine the oil, vinegar and honey in a small bowl. Whisk until well blended. Season to taste with salt and pepper.
Combine the spinach, pecans and dried fruit in a large salad bowl. Toss to mix. Crumble the cheese into the salad, add the salad dressing, and toss again. Serve immediately.
Spinach Salad with Feta and Pecans From Serving up the Harvest
1 cup pecan halves
6 T extra virgin olive oil
2 T white balsamic vinegar
1 T honey
salt and freshly ground black pepper
1 pound spinach, tough stems removed and large leaves torn
1 cup dried sweetened cherries or cranberries, or dried apricots snipped into tiny pieces
6 oz feta cheese
Toast the pecans in a dry skillet over medium heat until they are fragrant and very lightly colored, about 5 minutes. Remove from skillet and set aside.
To make dressing, combine the oil, vinegar and honey in a small bowl. Whisk until well blended. Season to taste with salt and pepper.
Combine the spinach, pecans and dried fruit in a large salad bowl. Toss to mix. Crumble the cheese into the salad, add the salad dressing, and toss again. Serve immediately.
Strawberry Bread
Another great recipe to enjoy some of the fresh produce right now. My husband is not a big fan of strawberries, but loved this bread. You wouldn't even know they are in there!
Strawberry Bread From Simply in Season
1 cup flour
1/2 cup whole wheat flour
1 1/4 cup strawberries, mashed
3/4 cup sugar
2/3 cup oil (I did 1/2 oil, 1/2 applesauce)
2 eggs
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
Mix together in a large bowl, stirring until just combined. Pour into a greased 8" loaf pan and bake in preheated oven at 350 degrees until a toothpick in center comes out clean, 1 hour.
Strawberry Bread From Simply in Season
1 cup flour
1/2 cup whole wheat flour
1 1/4 cup strawberries, mashed
3/4 cup sugar
2/3 cup oil (I did 1/2 oil, 1/2 applesauce)
2 eggs
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
Mix together in a large bowl, stirring until just combined. Pour into a greased 8" loaf pan and bake in preheated oven at 350 degrees until a toothpick in center comes out clean, 1 hour.
Leek-spinach-broccoli Spring Quiche
I have been getting a little neglectful of this recipe blog lately. I've been trying to control the weeds in our garden without much success and keeping busy with work and getting our house ready for baby. I'll work on being a little more attentive with adding new recipes. I've been doing lots of cooking and baking so I have plenty to add!
This was a delicious, light dinner we had the other night with some fresh pineapple. The spinach came from our garden (what was left in our garden after the deer ate the rest anyway). I wish my broccoli would have turned out a little better, but I'm just getting tiny little heads that don't amount to much and are flowering awfully fast. This was simple to make and a tasty meal. Great for a light dinner or breakfast.
Leek-spinach-broccoli Spring Quiche From Simply in Season
Crumb crust:
1/3 cup flour
1/3 cup whole wheat pastry flour
1/3 cup cornmeal
1/2 tsp salt
1/4 tsp baking powder
1/3 cup butter
fresh or dried herbs to taste (optional)
Lightly mix together dry ingredients. Cut in butter until crumbly. Pat firmly into bottom and sides of a 9" pie pan, adding a little water if needed to stick together.
Filling:
1 cup leeks, thinly sliced (I substituted chopped onions)
1 cup broccoli, chopped
2 cups spinach, chopped
1 cup swiss cheese
1/2 cup bacon, fried and crumbled, optional
3 eggs
1 cup evaporated milk
1/4 tsp salt
1/4tsp pepper
Saute leeks and broccoli together in a greased frypan 5-10 minutes. Add spinach and cook until wilted. Place bacon and cheese in bottom of crust, then top with vegetable mixture. Mix the eggs, milk and salt and pepper. Pour over vegetable mixture. Sprinkle some reserved cheese on top. Bake in preheated oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before cutting and serving.
This was a delicious, light dinner we had the other night with some fresh pineapple. The spinach came from our garden (what was left in our garden after the deer ate the rest anyway). I wish my broccoli would have turned out a little better, but I'm just getting tiny little heads that don't amount to much and are flowering awfully fast. This was simple to make and a tasty meal. Great for a light dinner or breakfast.
Leek-spinach-broccoli Spring Quiche From Simply in Season
Crumb crust:
1/3 cup flour
1/3 cup whole wheat pastry flour
1/3 cup cornmeal
1/2 tsp salt
1/4 tsp baking powder
1/3 cup butter
fresh or dried herbs to taste (optional)
Lightly mix together dry ingredients. Cut in butter until crumbly. Pat firmly into bottom and sides of a 9" pie pan, adding a little water if needed to stick together.
Filling:
1 cup leeks, thinly sliced (I substituted chopped onions)
1 cup broccoli, chopped
2 cups spinach, chopped
1 cup swiss cheese
1/2 cup bacon, fried and crumbled, optional
3 eggs
1 cup evaporated milk
1/4 tsp salt
1/4tsp pepper
Saute leeks and broccoli together in a greased frypan 5-10 minutes. Add spinach and cook until wilted. Place bacon and cheese in bottom of crust, then top with vegetable mixture. Mix the eggs, milk and salt and pepper. Pour over vegetable mixture. Sprinkle some reserved cheese on top. Bake in preheated oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before cutting and serving.
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