Sorry I haven't had an entry up in a couple of weeks. Life has been crazy around here!!! So I just didn't have time to sit down and update my site. I hope that you all can find something here to enjoy this week!

This week's menu: Monday- Ribs, Grilled Corn, Mashed Potatoes
Tuesday-Alabama BBQ Chicken, Fried Green Tomatoes
Wednesday-Chicken Spiedies, Grilled Potato Salad
Thursday-BBQ Grilled Chicken Wings, Easie Baked Beans
Friday-BLT Salad on top of Garlic Basil Bread

Monday: Ribs, Grilled Corn with Chesapeake Bay Butter, Mashed Potatoes
I love Ribs!!! There are so many ways you can make ribs so this week I am going to try a new recipe for Chicago Style Ribs.

Chicago-Style Barbecued Ribs
8/2007

The dry spices are used to flavor both the rub and the barbecue sauce. When removing the ribs from the oven, be careful to not spill the hot water in the bottom of the baking sheet.

Serves 4 to 6

Ribs
1	tablespoon dry mustard
1	tablespoon paprika
1	tablespoon dark brown sugar
1 1/2	teaspoons garlic powder
1 1/2	teaspoons onion powder
1 1/2	teaspoons celery salt
1	teaspoon cayenne pepper
1/2	teaspoon ground allspice
2	racks baby back ribs (about 1 1/2 pounds each), membrane removed (see related photo)
1	cup hickory wood chips , soaked for 15 minutes
Sauce
1 1/4	cups ketchup
1/4	cup molasses
1/4	cup cider vinegar
1/4	cup water
1/8	teaspoon liquid smoke

1. For the ribs: Combine mustard, paprika, sugar, garlic and onion powders, celery salt, cayenne, and allspice. Reserve 2 tablespoons for sauce. Pat ribs dry with paper towels and massage remaining spice rub into both sides of ribs. (Ribs can be wrapped in plastic and refrigerated for up to 24 hours.)

2. Open bottom vent on grill. Light 100 coals. Arrange 13 by 9-inch disposable aluminum pan filled with 2 cups water on one side of grill. When coals are covered in fine gray ash, arrange in pile on opposite side. Scatter chips over coals and set cooking grate in place. (For gas grill, place chips in small disposable aluminum pan and place directly on primary burner of grill. Place another disposable aluminum pan filled with 2 cups water on secondary burner(s) and set cooking grate in place. Turn all burners to high and heat, covered, until chips are smoking heavily, about 15 minutes. Turn primary burner to medium and shut other burner(s) off.) Position ribs over water-filled pan and cook, covered (open charcoal grill lid vent halfway), rotating and flipping racks once, until ribs are deep red and smoky, about 1 1/2 hours.

3. Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack inside rimmed baking sheet and add just enough water to cover pan bottom. Arrange ribs on wire rack, cover tightly with aluminum foil, and cook until ribs are completely tender, 1 1/2 to 2 hours. Transfer to serving platter, tent with foil, and let rest 10 minutes.

4. For the sauce: Meanwhile, whisk ketchup, molasses, vinegar, water, liquid smoke, and reserved spice rub in bowl. Brush ribs with 1 cup barbecue sauce. Serve, passing remaining sauce at table.

CooksCountry.com

Grilled Corn
Yes I do make grilled corn at least once a week, but to spice things up I like to mix up different butters to go with it. This is one of our new favorites.

Chesapeake Bay Butter
8 ounces butter softened
1 tablespoon hot sauce
1 teaspoon Old Bay Seasoning
1 garlic clove minced

Mix all ingredients together. Can be stored up to two weeks.

Mashed Potatoes
Recipe is in a previous blog.

Tuesday:Alabama BBQ Chicken, Fried Green Tomatoes
Alabama BBQ
This recipe may sound odd to those who can't think about mayo as being a base for a barbecue sauce, but it is so good!! This is another recipe that you will have to log in to get, but do it because it is worth it. I use large split chicken breasts, because they were on sale and that is what I have.

Fried Green Tomatoes
To me fried green tomatoes must have cornmeal! This is a good basic recipe add more seasoning to your liking.

• 1 cup stone-ground cornmeal
• 1 cup all-purpose flour
• 1 tablespoon garlic powder
• Pinch cayenne
• 1 1/2 cups buttermilk
• Kosher salt and freshly ground black pepper
• 4 large unripe tomatoes, cut between 1/2 inch and 1/4 inch thick slices, ends removed
• 1/2 cup vegetable oil
• 1 tablespoon unsalted butter
• Hot pepper sauce, for serving
• Lemon wedges, for serving

In a large bowl, combine the cornmeal, flour, garlic powder, cayenne, and pepper to taste together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.

Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Sprinkle with kosher salt as soon as you place them on the paper towels. Serve with hot pepper sauce and lemon.

Wednesday: Chicken Spiedies, Grilled Potato Salad
Chicken Spiedies
This is my go to grilled chicken sandwich recipe! It is wonderful!
6/2009

You will need six 12-inch metal skewers here. To prevent sticking, preheat the grill, covered, for 15 minutes (5 minutes if using charcoal) and scrape and oil the cooking grates before grilling.

Serves 6

1/2	cup olive oil
2	garlic cloves , minced
2	tablespoons finely chopped fresh basil
1/2	teaspoon dried oregano
2	teaspoons grated zest plus 1 tablespoon juice from 1 lemon
1	teaspoon salt
1/2	teaspoon pepper
1/4	teaspoon red pepper flakes
3	tablespoons mayonnaise
1	tablespoon red wine vinegar
4	boneless, skinless chicken breasts (about 1 1/2 pounds)
6	(6-inch) sub rolls , slit partially open lengthwise

1. MAKE SAUCES Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in large bowl. Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. (Sauces can be refrigerated, covered, for 2 days.)

2. PREP CHICKEN Following photos 1 to 3, prick chicken breasts all over with fork, cut into 1¼-inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 3 hours.

3. GRILL CHICKEN Remove chicken from marinade and thread onto six 12-inch metal skewers. Grill chicken over hot fire, covered and turning frequently, until lightly charred and cooked through, 10 to 15 minutes. Transfer chicken to sub rolls or bread, remove skewers, and drizzle with mayonnaise mixture. Serve.

CooksCountry.com
Grilled Potato Salad

4-6 russet potatoes

Gray salt and freshly ground black pepper

Extra-virgin olive oil

1 bunch green onions, both white and green parts, trimmed

Dressing:

1 tablespoons cider vinegar

1 tablespoon Dijon mustard

2 shallots, minced

1 teaspoon gray salt

1/2 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

1 tablespoon chopped Italian parsley leaves

2-3 tablespoons Bacon Bits

Prepare a grill to medium-high heat.

Wash potatoes and slice into 1/2-inch thick rounds. Cover with cold water and about 2 tablespoons of salt in a medium saucepan and bring to boil. Partially cook until crisp-tender, about 4 minutes. Drain the potatoes, put in bowl, and toss with enough olive oil to cover, salt and black pepper, to taste.

Drizzle the green onions with 1 tablespoons olive oil season with salt and pepper to taste, and grill until tender. Remove from grill and allow to cool. Cut scallions into 1/2-inch pieces.

Grill the potatoes until golden brown and tender. If the potatoes are still firm but already brown, finish cooking in a 375 degrees F oven. Let the potatoes cool for a few minutes, but are still warm. If the rounds are really large slice in half otherwise they can be left whole.

Make the dressing: combine vinegar, Dijon, shallot, salt, and pepper in a medium bowl. Slowly drizzle in extra-virgin olive oil, whisking constantly, until emulsified. (You may more olive oil if you don't think it is enough to cover all the potatoes.) Check seasoning. Toss in parsley and bacon bits. Serve warm.

Thursday:BBQ Grilled Chicken Wings, Easier Baked Beans

Grilled Chicken Wings

Use either your favorite barbecue sauce or for something a little different try to the hoisin dipping sauce that follows this recipe.

3/4	cup kosher salt (or 6 tablespoons table salt)
3/4	cup granulated sugar
12	whole chicken wings (about 2 1/2 pounds), separated into sections (following illustrations below), wingtips discarded
	ground black pepper

1. In gallon-sized zipper-lock plastic bag, dissolve salt and sugar in 1 quart water. Add chicken; press out as much air as possible from bag and seal; refrigerate until fully seasoned, 30 minutes. Remove from brine, rinse well under running water, dry thoroughly with paper towels, and season with pepper.

2. Meanwhile, build two-level fire in grill by igniting 1 large chimney (or about 6 quarts) of charcoal briquettes; burn until completely covered with thin coating of light-gray ash. Empty coals into grill and spread in even layer over bottom; place another three-quarters chimney full (or scant 4 quarts) of fresh briquettes over one-half of lit coals (pile should come to within about 2 1/2 inches of grill rack). (If using hardwood charcoal, ignite about 10 quarts of charcoal and, once it is completely covered with gray ash, use fireplace tool to push about 3/4 of it to one side of grill.) Position grill rack over coals; heat until very hot, about 10 minutes.

3. Grill chicken pieces over lower-heat area (with single layer of coals), turning once, until color is light spotty brown, skin has thinned, and fat has rendered, 8 to 10 minutes. Using tongs, move chicken pieces to high-heat side of grill; grill, turning constantly to prevent charring, until wings are dark spotty brown and skin has crisped, 2 to 3 minutes longer. Transfer to serving platter and serve immediately, with a sqeeze of lemon or lime, or with an accompanying dipping sauce, if desired.

Hoisin Sesame Dipping Sauce

2	tablespoons hoisin sauce
1	tablespoon rice vinegar
1	teaspoon sesame oil
1	tablespoon soy sauce
1	tablespoon vegetable oil
2	inch piece fresh ginger , minced (about 2 tablespoons)
2	medium cloves garlic , minced
2	tablespoons chopped fresh cilantro leaves

Instructions

1. Mix hoisin sauce, rice vinegar, sesame oil, soy sauce, and 2 tablespoons water in small bowl; set aside. Heat vegetable oil in small saucepan over medium heat; sauté ginger and garlic until fragrant but not browned, about 30 seconds. Stir in hoisin mixture; cook until flavors meld, about 2 to 3 minutes. Off heat, stir in cilantro. Serve warm or at room temperature.

Cooksillustrated.com

Easier Baked Beans
1/2 lb. bacon, chopped
2 cans pork and beans
1 medium onion, chopped
2 1/2 teaspoons vinegar
2-3 tablespoons yellow mustard
4 tablespoons ketchup
4 tablespoons brown sugar


Preheat oven to 375. Fry bacon until crisp. Transfer to a paper-towel lined plate. Saute onion in bacon drippings until soft. Then mix all ingredients together. Place in casserole dish and cover with foil and bake 45-60 minutes.



Friday: BLT Salad on top of Garlic Basil Flat-bread
Garlic and Basil Flat-bread

• 1 teaspoon yeast
• 3/4 cup warm water (about 110 degrees)
• 5 tablespoons olive oil, in all
• 2 tablespoons chiffonade of fresh basil
• 1 tablespoon minced garlic
• 2 cups flour
• 1/4 cup cornmeal
• 1 teaspoon kosher salt

1. Preheat a grill pan or panini press. Line 2 baking sheets with parchment paper.
2. In a mixing bowl, stir the yeast and water together to dissolve the yeast. Stir in the 3 tablespoons olive oil, basil, garlic, flour. cornmeal and 1/2 teaspoon salt. Turn the dough out onto a floured surface and knead until the dough forms a smooth ball. Place the dough in a greased bowl and cover. Let the dough rise until double in size, about 1 hour.
3. Turn the dough out onto a floured surface and punch down. Divide the dough into 4 equal balls. Flatten each ball with a rolling pin or your fingers, pounding it out very thin. Brush each dough with olive oil. Place on the hot grill and grill for 3 to 4 minutes on each side, or until the bread has nice grill marks on each side and is cooked all the way through. Remove from the grill. Brush each flatbread with olive oil and sprinkle with Kosher salt.

BLT Salad

Serves 4

1/2	cup mayonnaise
8	slices thick-cut bacon
3	tablespoons red wine vinegar
4	cups cherry tomatoes , halved
1	(10-ounce) bag chopped romaine lettuce
	Salt and pepper Grated cheddar cheese, optional

1. Adjust oven rack to middle position and heat oven to 425. Line a large baking sheet with foil then place a rack inside the pan. Lay bacon on the rack and cook 15-20 minutes until nice and crisp. Transfer to paper towel-lined plate.

3. Whisk remaining mayonnaise and vinegar in large bowl. (This is the dressing. If you want just serve with ranch or bluecheese.) Add bacon, tomatoes, lettuce, and toss to combine. Season with salt and pepper and sprinkle with cheese if using. Place on top of bread and serve.

Extras: Coffee Cake
I made this cake for church this past Sunday, but my fondest memory is the first time I made this cake was the day I had Ella. I was contracting but not ready to go to the hospital so I had to do something; so I baked this cake and then I had something yummy to eat while waiting for her to get here. (Which took from 6am that morning until 11:30 that night!)