Nothing like the smell of Banquet Beer in the morning

So, I'd like to apologize in advance because my photos skills at 6:30 in the am are quite horrific. However, it was a cold day, I had ribs in the fridge, and I knew that I'd be tickled to come home after work to sweet and spicy, fall-off-the-bone, slow-cooked ribs.


Btw Papa B (that's my dad) said that you have to use pork baby back ribs. Done deal. Lucky for me, they were on sale at my local Sunflower Market. If you don't have a Sunflower Market in your area, I'm sorry and you should get on their website and request one be built in your hood immediately. 


Let's get to it. Get out your slow cooker and set it on low. Crack open any ol' beer that you have in the fridge. You can get fancy and pour in a porter, or an amber, or even a pumpkin brew, but I would save those for drinking and use something a little cheaper. Insert movie quote, "I'd like the chipper chicken". Please disregard my nonsense, unless you know the movie and like the movie, then we can probably be friends. 

Bring on the Banquet beer, aka Coors Original. Pour one can of beer in the slow cooker.

I'm feeding two, so I used approximately 1/2 rack of ribs. Cut in half for an easier fit and add to the slow cooker.

Add 2-3 tablespoons of your favorite bbq sauce. I used spicy bbq sauce from Sunflower Market.

Put the lid on and cook for 7-8 hours on low. I didn't take pictures of these next, crucial steps. Turn on your broiler to high. Put the ribs on a baking sheet and cover with more of your favorite bbq sauce, another 1-2 tablespoons. Put under the broiler for approximately 5 minutes. Keep the door cracked and watch the ribs! Once the bbq starts to bubble and crisp up, take them out of the oven. 


Plop the ribs on a plate and buon appetito! Whoa, a cooking and an Italian lesson in one blog post.

Yeah, I couldn't stop taking pictures of my meat. Hehe. It will literally fall off of the bone!

A little love story for you this Friday

A true love story. A couple married 72 years dies holding hands in the hospital.  Norma and Gordon Yeager passed away in Marshalltown, IA, exactly one hour apart.

"They're very old-fashioned. They believed in marriage til death do you part," said son Dennis Yeager.

Photos: Couple Married 72 Years Dies Holding Hands - Photos - KCCI Des Moines

Story, photos, and video from KCCI Des Moines

Chocolate and Caramel Apple Galette

I have a sweet tooth. It is necessary for me to cleanse my palate with chocolate post dinner. I need chocolate and buttered popcorn to survive.


This is a very simple and delicious fall dessert. You can definitely make your own dough, but I decided to keep it as simple as possible and buy pre-made pie crusts. Follow along!


Preheat your oven to 350 degrees. Peel and slice two apples. I used Gala apples, but you can use your favorite varietal.

Place three tablespoons of unsalted butter into saucepan over medium heat, until melted. Sorry for the blurry photo.

Add the brown sugar and cinnamon to the apples and cook until apples are softened, approximately 5-7 minutes.

Spread one pie crust on a baking sheet and pour on the apple mixture, leaving a 1 1/2-2 inch border.

For the chocolate and caramel concoction, quarter five Rolos and place over the mixture. Then gently fold your pie crust. It will look great no matter what, don't fret!

Bake at 350 degrees for 35 minutes until edges are golden brown and the smell is intoxicating. Slice the galette into quarters and enjoy!

Recipe from Picky Palate

2 peeled and sliced apples, I used Gala
3 tbsp unsalted butter
3 tbsp light brown sugar
1 tsp cinnamon
1 pre-made pie crust
5 Rolos, quartered


Preheat oven to 350 degrees. Peel and slice apples. Melt butter in saucepan over medium. Add brown sugar and cinnamon (you could also add some nutmeg) to saucepan. Add sliced apples and cook over medium until apples are softened, 5-7 minutes. 
Unroll one pie crust on a baking pan and pour on apple mixture, leaving a 1 1/2-2 inch border. Quarter five Rolos and place on apple mixture. Gently fold pie crust over apple mixture, creating a pleated edge.
Bake for 35 minutes until crust browns and apples are cooked through. Remove and let cool slightly.
Dig in!


I also found this wonderful apple galette tutorial from Elephantine, with a great tune! Rachel from Elephantine makes the crust look so easy. Check it out...

the apple galette from rachelchew on Vimeo.

Slow cooker chili and cornbread muffins

I have just returned from a work trip in Baltimore and I'm pooped. Yes friend, I had my fill of delicious, fresh seafood while in Baltimore! 


I've returned to a cold and rainy Colorado, with snow accumulating in cities over 6,000 feet in elevation. Ahhhh! I'm not ready for snow...give me another month or so.


I only left the house to go to the library. It was the perfect day to read, nap, and make spicy chili and buttery cornbread muffins. 


Get your slow cooker out and let's begin. To spice things up, I use a combo of chili powder, cumin, and cayenne.

Brown your meat in the skillet on medium. I used ground beef, but you can use ground turkey or chicken.

 Here's your lineup for the beans and tomatoes.

Set your slow cooker on low. Add the beans (with juices), tomatoes, tomato juice and ground beef to the slow cooker.

Stir it up, little darlin', stir it up. Thank you Bob Marley.

Slice and dice the onion, jalapeno, and garlic cloves.

Saute the onion, jalapeno, and garlic until softened. Do you smell that?! Oh wow.

Add the mix to your slow cooker and give it a good stir. 

Let the chili cook on low for 4-5 hours. If it cooks for 8 hours, that's fine too! While it's cooking, let's move on to the cornbread muffins. Get two bowls ready, one for your dry ingredients, and one for the wet ingredients. 

In the dry bowl, add cornmeal, flour, sugar, salt, baking soda, and baking powder.

 In the wet bowl, add lightly beaten eggs, buttermilk, and melted butter.
 Slowly pour the dry ingredients into the wet ingredients.

I decided to make mine into cornbread muffins. They're easier for traveling. Pour mix into muffin pan, fill about 3/4 full. Bake at 425 degrees for 20-25 minutes.

Get your fixins out such as cheddar cheese and sour cream. Or saltines or oyster crackers or butter crackers. I'm not a cracker person. My fixins for the cornbread muffins include butter and honey. Enjoy!

P.S. I also had a lovely Hoptober Golden Ale from New Belgium Brewery alongside of my spicy chili and cornbread muffin. I felt they went quite nicely together. 

Recipe- Slow Cooker Chili

1 25 oz can Pinto beans (with juices)

1 25 oz can Kidney beans (with juices)

1 28 oz can Diced tomatoes

1 5.5 oz Tomato juice from concentrate

1 lb ground beef

2 tbsp chili powder

1/4 tsp cumin

1/2 tsp cayenne pepper

1/2 white onion, diced

1 jalapeno, seeded and diced

1-2 garlic cloves, diced

1 cup of water (you can use beer or broth-chicken, beef or vegetable)

Turn your slow cooker to low. Add beans, tomatoes, tomato juice, and 1 cup of water. In the skillet, brown the beef on medium heat. Add beef to the slow cooker, discard of grease, if needed. Dice the onion, jalapeno, and garlic. Add to the skillet that the beef was in and saute until fragrant and softened. Add to the slow cooker. Add in your spices, including cumin, chili powder, and cayenne. Cook on low for 4-5 hours, longer is fine as well.

Recipe- Cornbread Muffins 

recipe from Paula Deen @ www.pauladeen.com

6 tablespoons unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk

Dry bowl: Mix cornmeal, flour, sugar, baking powder, baking soda, and salt. 

Wet bowl: Stir melted butter, eggs, and buttermilk.

Pour the dry ingredients into the wet ingredients. Fold together, batter will be lumpy. Pour batter into muffin tins, approximately 3/4 full. Bake at 425 degrees for 20-25 minutes.

Leftovers for lunch

I love quesadillas. I eat at least one per week. They are quick, filling and mostly healthy. I took some leftover rotisserie chicken and created a new combo. 

Throw your rotisserie chicken into a skillet on medium, just to warm it up.

Slice some grape tomatoes (or cherry or whatever you have) in half and add to   the chicken.

Put one tortilla down in the skillet, add some cheese (I used leftover cheddar and colby, but you can use mozzarella or swiss or whatever floats your boat), then add your heated tomatoes and chicken. Top with another tortilla. When you see the tortilla starting to brown, flip over and brown the other side.

Plop it on a plate, use a pizza cutter to easily slice into quarters. Yummy! Please dip into some spicy salsa and sour cream!

Recipe
2 tortillas
1/2 cup grape tomatoes (or cherry)
1/2 cup leftover rotisserie chicken
1/4 cup cheddar and colby cheese (or a combo of any of your favorite cheeses)


Place skillet on the stove and heat to medium. Add your chicken. Slice the tomatoes into halves and add those to the chicken. After the chicken and tomatoes are heated through, set aside in a bowl. Add one tortilla to the skillet. Sprinkle on your cheese and add the chicken/tomato mixture. Top with another tortilla. Flip after side is browned. Place on your plate and cut with a pizza cutter. 


Honestly, this was one of my more boring combos. I usually add mushrooms and onions. You could also add spinach or leftover asparagus. Spice it up with cumin or jalapeno oil. The options are endless! Enjoy!