Rib Rub

I know there's still snow on the ground and its still freezing, but this gal has started cooking warm weather food in hopes said snow will melt.  Now.  At any given moment...  On that note, I give to you an all purpose Rib Rub.....

I love a dry rub on ribs, baking them at a low heat in the oven, covered for a few hours, then they get barbecued and sauced.  However, this rub would be equally tasty on pork tenderloin, chops or even chicken.  

I did this on the weekend and let the ribs sit soaking up all that yummy rub in the fridge overnight.  The next day I baked them at 300F for about 3 hours covered and then I sauced them up with my  Nana's BBQ sauce , at which point you can then BBQ them or toss them in the oven for a half hour to help slightly caramelize the sticky sauce.

This makes enough to coat 2 large racks well.

Rib Rub

1 tbsp ground Cumin
1 tbsp Paprika
1 tbsp Chili Powder
1 tbsp granulated Garlic
1 tbsp Brown Sugar
1 tbsp dried Oregano
2 tsp salt
1 tsp black pepper
1/4 tsp Cayenne, or more to taste

Combine all the ingredients in a jar.  Use right away or keep airtight for a few weeks.

Bacon - In the Oven

I'm astonished at how many people didn't know that cooking bacon in the oven is easier and there's less mess....and it doesn't curl up!  I honestly thought everyone knew about this....apparently they don't, which is why I'm posting about this genius cooking technique. You can thank me later.
Make sure you line your baking sheet with foil for super easy clean up. If you really want to fancy things up, brush the bacon with Maple Syrup the last 10 minutes of cooking.   Again, you can thank me later.  Now go make some bacon.

I used a thick "home" smoked bacon from friends of ours.....droooool!


Bacon - In the oven

Bacon
Maple Syrup (optional)
Cayenne Pepper (optional)

Preheat the oven to 400F.  Line a sheet pan with foil.  Lay the bacon out side by side.  Bake for about 20 minutes.  If using  Maple Syrup, brush on the bacon the last 10 minutes of baking.  If you really want to live on the edge, sprinkle with a tiny bit of Cayenne for a sweet heat combo.

Guacamole with Charred Corn and Feta

Holy Guacamole, this is super duper delicious.  It's makes me giddy.  This has just taken an ordinary Guac to a whole new level.
I made this one night expecting to share it with 3 gals...there were only 2 of us and we ate the whole thing, happily.  It's creamy, crunchy, slightly salty, bright.  The perfect snack, app, meal if you will.
Using frozen corn is perfectly fine for this but by all means, when fresh corn is in season, use it.  Grill it for a smokier flavour.  I guarantee you'll love this.  It's fancy schmancy Guacamole.

Charred Corn Guacamole with Feta

1/2 cup frozen Corn or 2 ears
3 ripe Avocados
1 Green Onion, finely sliced
1/2 Jalapeno, finely chopped
1 clove garlic, finely chopped
1/2 lime, juiced
1 small tomato, finely chopped
1/4 cup crumbled Feta Cheese
Salt and Pepper to taste

In a dry non-stick pan, toast the corn over medium heat, stirring occasionally making sure not to burn it.  Or, if using fresh corn, grill it, then cut the kernels away.
In a bowl combine all of the ingredients, saving half the feta to sprinkle on top.

Easy Enchilada Sauce

I've been going through an Enchilada phase...mainly because they're delicious but also because my kids gobble them up.  I can sneak in loads of protein and veggies and they could care less.  Top with a little cheese and Bob's your uncle.  True story.
Why make your own you ask?  Well, as tasty as the store bought version may be, although I've never tried it, they are full of sodium and weird ingredients.  Thanks but no thanks.  This sauce comes together in minutes and will last in a jar in your fridge for up to 2 weeks.
It's not just for enchiladas either...you could combine in a Mexican inspired Quinoa casserole, pour over chicken breasts then top with cheese and bake, stir into rice.....get creative.
It's really tasty.  You'll like it.  I swear.  Just make it.

Easy Enchilada Sauce

2 tbsp Olive oil or Vegetable Oil
2 tbsp Flour
3 tbsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Cumin
1/4 tsp Oregano
1/2 tsp salt
1 tbsp Tomato Paste
2 cups low sodium Chicken or Vegetable Broth

In a sauce pan over medium heat, add the oil and then the flour.  Cook stirring for about a minute.  Add all the dried ingredients and the tomato paste and cook for another minute.  Slowly pour in the broth and stir, using a whisk making sure there are no lumps.  Simmer the sauce for about 15 minutes.  Use immediately or refrigerate.

Stuffed Peppadews

What's a Peppadew you ask?  Well, it's the cutest little pepper that's sweet with a teeny bit of heat that is either pickled in a jar or in submerged in oil.  Easily available in the section where pick out your olives, marinated mushrooms etc.. You can also sometimes find them where you'll find other jarred pickles and olives.
This is another amazingly simple recipe but a delish one at that.  Fantastic on an antipasto tray or simply on their own....with wine of course.  I've said this before....it's too easy not to make.

Stuffed Peppadews

Make as many as you'd like.

Peppadews
Genoa Salami, sliced
Fontina, cubed

Cut the salami to fit into the pepper.  Half a slice should do.  Stuff it with a cube of Fontina cheese.  That. Is. It.

Warm Goat Cheese and Leek Spread

Is there anything better than warm cheese?  I think not.  Of course I'd say that about cheese, warm or cold.  Cheese kind of rules my world.  I'm not ashamed to admit it either.
On a cool evening while entertaining friends, why not whip this super simple but tasty warm spread?!  It's creamy, smooth, tangy and has the delicious mild flavour of leeks running through every bite. Perfect to serve with baguette, crackers, or crudites.

Warm Goat Cheese and Leek Spread

1 tbsp Olive Oil
1 large Leek, white and light green part, sliced lengthwise and rinsed well*
1 clove garlic, minced
3-4 springs fresh Thyme, removed from stem
Black Pepper
1 large log of Goat Cheese
1/3 cup cream cheese

Slice the clean halved leek into thin half moon.
Heat the olive oil in a skillet over medium heat.  Add the leeks and garlic sauteing for about 10 minutes, stirring frequently so they don't burn.  Toss in the Thyme and a good grinding of fresh black pepper.  Remove from the heat and let cool for a few minutes.
Meanwhile, combine the goat cheese and cream cheese together until smooth.  Add in the cooled leeks and combine.
Place in an oven proof dish.  Bake at 350 F for 15-20.  Serve.
*Make sure all to sand and grit are rinsed out of the leeks by running the halves under cold water.

Butternut Squash Apple and Aged Cheddar Soup

I'm going to cut straight to the point.  This soup is  really good.  Like lip smacking good.  What makes it incredibly delish?  The old English Cheddar I used.  Any old cheddar will suffice but try to find something that's good and sharp.
It was a cool Autumn day when I pulled this one out of my sleeve.  It started out with squash and apples and it was good, but I wanted something with a little zing...enter the Cheddar.  Good golly.  Fresh Thyme, smooth butternut squash, sweet apple and the bite from the cheese.  Hells yes.
Now, with Thanksgiving coming up this weekend, you should make this.  I am. Gobble Gobble.

Butternut Squash Apple and Aged Cheddar Soup

Serves 4

1 tbsp Olive Oil
1/2 large Butternut Squash (1 1/2lbs), peeled and cubed
1/2 large sweet onion, diced
1 garlic clove, minced
1 large Apple, peeled and diced
3 cups low sodium Chicken Broth
1/2 cup water
2 tsp real Maple Syrup
2 tsp fresh Thyme
3/4 cup Old Cheddar Cheese, grated (I used an old English Cheddar)
S&P to taste

In a large pot over medium heat, add the olive oil until it shimmers.  Add the squash, onion and garlic and cook 10 minutes, stirring frequently so it doesn't burn.  Season with a pinch of salt and pepper.  Add the apple and cook another 2-3 minutes.
Pour in the chicken broth, water, maple syrup and sprinkle in the Thyme.  Simmer for another 10 minutes or until the squash is soft when pierced with a knife.  Remove from the heat and let it cool for about 5 minutes.  Add the cheese and combine (don't add the cheese to the pot while it's still on the heat because it separates).
Puree the soup in batches in a blender.  Hold a tea towel on top of the lid when blending in case the soup is still hot!  The steam and soup can burn you if you don't.
Check to see if  needs salt and pepper.  Garnish with a little extra cheese and a few Thyme leaves if so desired.