Monday, July 18, 2016

BBQ Beef Ribs

Beef Ribs on the BBQ
One of our family's favourites right here!  Found this recipe awhile back from Plain Chicken and Christine'd it a little. My guys do not like 'sweet meat' so I left the brown sugar out and added the Montreal Steak Spice.  Also, instead of broiling the ribs in the oven at the end, we like to use the BBQ. I love that it's not much work for me. These babies spend most of the day in the crock pot and then my son takes over on the BBQ. Win/Win! :D 
Rub a dub dub.
First we start with the rub, mix this together and set aside.  
2 tbsp Paprika
2 tbsp Montreal Steak Spice (Club House)
1/4 tsp Cayenne Pepper
2 tsp Garlic Powder
1 tsp Onion Powder
1 1/2 tsp Salt
1 1/2 tsp Pepper 

4 racks Beef Ribs
Diana Sauce or your favourite BBQ Sauce (I used a combination of Spicy, Original, and Smokehouse Diana Sauces.)

Seasoning the ribs.
Now this is very important.  Remove the membrane from the back of the ribs.  I have forgotten to do this a few times and one of the times was for these photos. Ugh!  The ribs were still fabulous but when you have to chew around the membrane, they are not as enjoyable to eat.  :( 

Season both sides of the ribs with the rub and cut the racks to fit vertically into your crock pot.  Cook on low for 7 hours.

Ready for some Diana Sauce.
Transfer the ribs from the crock pot to the BBQ.  Cook on low while brushing with your favourite BBQ sauce.  
Dig in!
#Beef #Ribs #BBQ #CrockPot #PlainChicken #MontrealSteakSpice #ClubHouse

Tuesday, July 12, 2016

Boiled Beet Salad

Boiled Beet Salad
This is a favourite of mine.  I didn't like beets as a child but I love them now.  First, wash your beets and place them into a pot.  Cover with water and boil until done.  (I check for doneness by piercing them with a fork.)  Once the beets are cooked, drain the water and let sit to cool off a bit.  While they are still a little warm, rub the beets with your fingers and the skin should slide right off.  This salad tastes great warm or cold.  To your cut up beets add olive oil, balsamic vinegar, salt, and oregano. Sometimes I like to sprinkle some feta cheese on top. :D  This also goes great with tuna or chicken salad.

The beets in this photo are pickled but boiled works well too with tuna salad.

Boiled Beet Salad with Chicken Salad
#beets #vegetables #veggies 

Sunday, July 3, 2016

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp with Vanilla Ice Cream

4 cups Strawberries, cut in half
4 cups Rhubarb, cut into 1 inch pieces
2 cups White Sugar
4 tbsp Flour
1 -2 tsp Lemon Zest

Strawberries and Rhubarb
Topping

1 cup All Purpose Flour
1 cup Brown Sugar, packed
1 cup Oats
1 cup of Cold Butter

In a large bowl, mix the strawberries, rhubarb, sugar, flour, and lemon zest together and then pour into a 9 by 13 inch, deep, baking pan. In another bowl, measure in flour, brown sugar, and oats and then cut in cold butter with a fork until it is crumbly. Spread the topping over the strawberry/rhubarb mixture.

Strawberry Rhubarb Mixture
Add the topping.
Bake at 400 degrees for 30 minutes and then switch to convection for 15 minutes more. If you don't have the convection option, bake at 400 degrees for 45 minutes and then place under broil until the topping is a nice golden brown. Make sure to watch the pan when broiling, it doesn't take very long, we want it baked into a crisp not burnt to a crisp. :P We love this with vanilla and/or strawberry ice cream.  So yummy!

Just out of the oven.
#strawberries #rhubarb #crisp #dessert