Oven Roasted Spareribs with Southern Dry Rub

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This is a wonderful way to prepare spareribs when it is too cold and wet outside to fire up the grill. The long roasting time ensures that the ribs turn out tender and delicious. The dry rub is packed with flavor and is a nice alternative to sticky-sweet barbeque sauce.

Ingredients
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon sea salt
1 tablespoon black pepper
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground marjoram
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1/4 teaspoon nutmeg
1 large rack of pork spareribs

Combine all of the spices in a small bowl and set aside.

Line a large baking sheet with foil. Rinse the spareribs in cold water and dry thoroughly with paper towels. Place the ribs on the baking sheet.

Using your hands, rub both sides of the ribs with the spice mixture. Cover with plastic wrap and refrigerate for about 1, or up to 12 hours for a stronger flavor. Take the meat out of the refrigerator about 30 minutes before baking to let it warm up a bit (this will help the meat cook more evenly).

Preheat the oven to 350 degrees. Turn the ribs bone side up and roast for about 45 minutes. Flip the ribs meat side up and continue roasting for another 45 to 60 minutes. Remove the ribs from the oven and let them stand for about 15 minutes before slicing.

Serve with your favorite side dishes.

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Roasted Pork Loin with Buttered Apple Sauce

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This is my new favorite way to prepare a boneless pork loin! The pork is so tender it melts in your mouth and the savory sage rub compliments the buttery apple sauce perfectly. This recipe is adapted from The Joy of Cooking cookbook (one of my favorites!).

Ingredients
1 tablespoon olive oil
1 tablespoon dried sage
1 teaspoon salt
1/2 teaspoon black pepper
1 boneless pork loin, about 2 pounds (center-cut is the best)
1/2 cup unsweetened applesauce
1 cup apple juice or cider
1/4 cup brown sugar, packed (substitute white sugar, if needed)
3 tablespoons unsalted butter
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1/4 teaspoon nutmeg
1/8 teaspoon salt

Preheat the oven to 450 degrees.

Place the pork loin on a rack over a broiler pan (I line the broiler pan with foil for easy clean-up). In a small bowl, mix together the olive oil, sage, salt and pepper. Rub the mixture over the entire surface of the pork (including the bottom). (Note: to enhance the flavor, you can do this step several hours in advance, and refrigerate the pork until ready to roast.)

Roast the pork for about 10 minutes, and then turn the oven temperature down to 275 degrees. Continue roasting for 30 minutes to 1 hour, until the thickest part of the meat registers 150 degrees (begin checking the temperature after 30 minutes). Remove the roast from the oven, cover loosely with aluminum foil, and let rest for 15 minutes (the roast will continue to cook during this time, so don’t skip this step).

Meanwhile, prepare the Buttered Apple Sauce by combining the applesauce, apple juice, and brown sugar in a small saucepan over medium-low heat. Simmer for about 5 minutes, stirring frequently. Remove from heat and add the butter, cinnamon, nutmeg, and salt, stirring until the butter is melted.

After the pork loin has rested, cut into slices and serve with the warm Buttered Apple Sauce drizzled over the top. Enjoy!

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Grilled Lemon Herb Pork Chops

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I discovered this pork chop recipe on Allrecipes and I had to share it with you. Most pork chops I’ve had are tough and not very flavorful, but this recipe produces chops that are not only tender, but taste more like steak than pork! Click here to see the original recipe. I like to buy a pork loin roast (not tenderloin) and cut my own chops at home. This allows me to decide how thick I want the chops, and the roasts are usually cheaper too.

Ingredients
1/4 cup lemon juice (about 1 lemon)
2 tablespoons vegetable oil
4 cloves of garlic, minced
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1/4 teaspoon dried oregano
1/4 teaspoon black pepper
6 boneless pork loin chops

In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.

Preheat an outdoor grill for high heat, and lightly oil the grate. Grill pork chops for 5 to 7 minutes per side, being careful not to overcook. Serve with your favorite side dishes and enjoy!

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Bacon and Broccoli Quiche

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This is a hearty and delicious quiche that is bursting with bacon and broccoli. You can make this an easy weeknight dinner by preparing the ingredients and filling the quiche the night before, and then popping it in the oven when you get home from work.

Ingredients
4-6 strips of bacon, cooked and chopped
1 cup broccoli, cooked and chopped (I use frozen broccoli)
2 tablespoons all-purpose flour
1/2 teaspoon salt (or to taste)
1 cup half-n-half
3 eggs
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1 frozen pie crust

Preheat the oven to 350 degrees.

Beat together the flour, salt, half-n-half, and eggs in a medium bowl. Set aside.

Press about 1/2 cup of the shredded cheese into the bottom of the pie crust (covering the bottom of the crust with cheese will help prevent a soggy crust). Sprinkle the bacon and the broccoli over the cheese. Slowly pour the egg mixture into the pie crust. Sprinkle the remaining cheese on top.

Bake 45 to 60 minutes, or until the quiche is set and golden brown on top. Serve with a nice green salad.

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Peachy Piggy Pizza

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This is one of my husband’s wonderful off-the-cuff creations (he came up with the name too). If you like the combination of sweet and salty, then you are going to love this. This recipe calls for Sourdough Sauce, which you can order here from Alaska Wild Berry Products.

Ingredients
4 strips of bacon
Pizza dough (recipe follows)
Cornmeal
1/4 cup Kinder’s Mild BBQ Sauce
1/4 cup Sourdough Sauce
2 cups shredded mozzarella cheese
1/2 cup Lit’l Smokies, sliced
1 small peach, sliced
1/4 cup chopped green onions

Preheat the oven to 425 degrees. If you have a pizza stone, be sure to put the stone in the oven while it’s preheating. Meanwhile, fry the bacon until crisp and then drain on a paper towel. Once cool, crumble bacon into small pieces.

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Sprinkle the pizza with mozzarella cheese, and then the crumbled bacon, Lit’l Smokies, peach slices and green onions. Put the pizza in the oven and bake for about 8-10 minutes.

Pizza Dough

Ingredients
1 1/2 teaspoons active dry yeast
1 1/2 cups water
1/2 teaspoon sugar
3 1/2 – 4 cups all-purpose flour
1 teaspoon sea salt

In a large bowl, dissolve yeast in 1/2 cup warm water (about 110  degrees). Stir in the sugar and 1/2 cup of flour and mix well. Cover bowl with  plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour, and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved.

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Carnitas with Avocado Salsa

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Crockpot Carnitas

As a busy mom, I quickly learned that the Crockpot is my friend. I can add a few ingredients to the Crockpot in the morning, and by dinner time we have a delicious meal (and easy clean-up afterwards). I adapted this from a recipe that I discovered on the allrecipes.com website, and it quickly became a family favorite.

Ingredients
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoon ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth
2 limes, sliced in wedges
tortillas

Mix together the salt, garlic powder, cumin, oregano, coriander, and cinnamon in a shallow bowl. Cut the pork roast into a few large chunks and trim off any large areas of fat. Coat the pork with the spice mixture. Put the bay leaves and chicken broth in the Crockpot and then place the pork on top.

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Avocado Salsa

This salsa is a great way to use the tomatoes and peppers from your garden, and is so delicious that I could eat it by the spoonful!

Ingredients
½ cup frozen corn, thawed
1 ½ cups diced tomatoes
½ cup diced red onion
1 small red bell pepper, diced
2 jalapeno peppers, diced (remove seeds & membranes for less
heat)
¼ cup chopped cilantro
1 teaspoon salt
1 lime
2 chopped avocados

In a large bowl, mix together the corn, tomatoes, onion, bell pepper, jalapenos, cilantro, and salt. Add the juice from the lime. An easy way to do this is to “fork” the lime: cut the lime in half and stick a fork into the cut side of one of the lime halves, then squeeze the lime against the fork as you move the fork in a circle around the inside of the lime (repeat with the other half of the lime).  Gently fold in the avocado and refrigerate until serving.

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