Chinese boneless spare ribs are a staple in Chinese restaurants. The sauce is sticky delicious and red food coloring is used to give it that distinctive color. With this recipe, we take a different approach using butterflied pork tenderloin. We nixed the red food coloring and used few Asian ingredients, along with pantry staples like ketchup and jelly-- that makes a salty-sweet sauce as marinade
Easiest Homemade Concord Grape Jelly– and Basic Canning tips
I've always wanted to make homemade grape jelly, but was a little put off by having to crush the fruit and using a "jelly bag". Next comes waiting for all the juice to drip, before cooking it into a jelly. I found 100% pure grape juice, and experimented to see if this would work as well. It did! I did use my Ball Automatic Jam & Jelly Maker, but you can use a regular pot as well. From start to
The Best Pressure Cooker Pork Ragu
This Pork Ragu uses country style pork ribs. The meat becomes fall-apart tender, when simmered for a few hours. With a pressure cooker, this ragu sauce can be ready in less than an hour! The sauce is rich in tomato flavor and perfect served over pasta or polenta. I have been anxious to share this recipe with all of you. I held back sharing this recipe for a few weeks, because I was afraid that
“Easter” Italian-Style Cream Cheese Spritz Cookies
These spritz cookies are inspired by an Italian-American cookie made around Easter time. A glaze is drizzled over each cookie and then sprinkled with colored nonpareils. The Fiori di Sicilia is a baking extract that has notes of citrus and vanilla. You can, of course, use your own favorite extract-- almond, lemon, whatever you like. If you don't own a cookie press, you can use a pasty bag with a
Hummingbird Cake– A Classic Southern Treat
This classic Southern cake reminds me of a hybrid cross of carrot cake, meets banana cake (well, minus the carrots). I find banana bread to be a bit boring, but this cake has the addition of pineapple and pecans. The oil and eggs yields a very moist cake, and you don't need to use an electric mixer! What's not to love about cream cheese frosting? I love bananas. They're one of my favorite
Pressure Cooker Barbecued Baby Back Ribs
With a pressure cooker, these Barbecued Baby Back Ribs are tender, falling off-the-bone, in 15 minutes. It takes an extra ten minutes to make the most delicious "scratch" BBQ sauce you've ever tasted, while your ribs are cooking. This recipe can be adapted to a slow cooker, only it will take you 6 to 8 hours to achieve what I did in 15 minutes! Yes, dear readers. Once again, I'm sharing
How to Make Homemade Boston Baked Beans
Homemade Boston Baked Beans are slow cooked for hours and are comforting and delicious. You don't need to own an authentic ceramic bean pot, but I decided to invest in one anyway. Baking beans, in liquid with brown sugar, molasses and a few other aromatics for several hours yields really flavorful beans that are firm, yet tender. This will be my new "go to" recipe for Boston Baked Beans. I like
The Best Chewy Vanilla Pudding Chocolate Chip Cookies
What's not to love about Classic Chocolate Chip Cookies? This is the first time I've tried adding vanilla pudding mix into the cookie dough. You know what? These are one of THE BEST chocolate chip cookies I've ever made! When baked and cooled, they become thin, with crispy edges. The center of each cookie has a soft and chewy texture. I'll be the first to admit that I have a sweet tooth. I
Pasta with Cauliflower, Bacon and Breadcrumbs– the “Almost Meatless” flavorful dish
Boiled cauliflower can be a bit boring and …well, mushy. However, when cauliflower is drizzled with olive oil and seasoned with salt and pepper–then roasted– this vegetable takes on a nutty flavor that is a game changer. Added to pasta, with some lemon juice and a layer of panko crumb and bacon makes even the most resistant lover of cauliflower change their mind. Cauliflower. Love it or
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