Thursday, May 28, 2015

Slow Cooker St. Louis Style Ribs with Pineapple Sriracha BBQ Sauce

{that says mmm, like yum, if you are like my fiance and don't understand the M's <-- face:palm}

That title is a mouthful, and so is this dish! Yesterday, I showed you how to make this ever-so-simple sweet and spicy bbq sauce, and today I show you how to slow cook ribs in it {swoon}. This is honestly a cheat recipe, because it is so easy, and basically requires no effort at all, but tastes like you are a professional chef in a big fancy kitchen. All you need are some ribs, bbq sauce, and a crock pot. You don't even need a dry rub if you don't want. I just always happen to have a plethora of seasonings and spices on hand, so I thought, hey! why not? Eating these reminded me that I don't eat ribs near often enough, so you may or may not be seeing more and more rib recipes from me this summer. Trust me, if they're this easy to make, they will be seeing a lot more of my kitchen! Feel free to use baby back ribs if you do not have St. Louis style available to you. Just keep in mind that the baby back racks will cook quicker and you will need to buy more to feed the same amount of people as you would with St. Louis style, which are meatier and have a higher fat content {read: flavor}. 

Slow Cooker St. Louis Style Ribs with Pineapple Sriracha BBQ Sauce

  • 1 rack St. Louis style ribs (have butcher remove membrane, or remove yourself)
  • 2 tbsp. bbq seasoning
  • 2 cups Pineapple Sriracha BBQ Sauce, divided
Sprinkle the dry rub all over both sides of the ribs and place into a airtight container to marinate in the fridge for 1-4 hours.

Remove from the fridge and place into your crockpot. Cover with 1 1/2 cups of the BBQ sauce and cook on low for about 8 hours, until the meat is extremely tender. You will know that the ribs are done if when you pick them up with tongs in the center of the rack, the sides drape down to create an upside down U shape.

Remove from the crockpot, cut ribs into individual pieces by slicing in between each rib bone, leaving meat on both sides of the rib. Serve with remaining BBQ sauce.

Wednesday, May 27, 2015

Pineapple Sriracha BBQ Sauce

With Memorial Day weekend behind us, we are full-fledged into the summer season. For me, this means going from my air-conditioned house, to my air-conditioned car, to my air-conditioned office, and back again.  These 100+ temps in AZ are no joke, so we do what we can to battle the heat. One place I do not avoid heat is in my kitchen. I love ordering pad thai from our favorite take-out restaurant, because they always ask us what heat index we want, and for Andrew it's around the 3 range (sorry for the call out!) , and for me it's a 9-10, every time. I've probably burnt my taste buds at this point, and that's why I just keep spicing everything up, because I need to feel the heat. But I don't care. That's why I made this BBQ sauce. It's hot, but the pineapple cools down the palate. Making it consumable by both 3 and 10 lovers on the heat scale.

Pineapple Sriracha BBQ Sauce

  • 1/2 tbsp. coconut oil
  • 2 garlic cloves
  • 1 cup pineapple chunks
  • 1 cup bbq sauce
  • 1 tbsp. sriracha
  • 1 lime, juiced
Add the coconut oil to a medium saucepan over medium-high heat. Add in the chopped pineapple and garlic. Cook until the garlic is fragrant, about 2 minutes. Add in the bbq sauce, sriracha, and lime juice, reduce heat to low and simmer for about 10 minutes, stirring occasionally.

Carefully pour the mixture into a blender or food processor. Caution: mixture will be hot so handle with care! Blend until smooth, and keep in an airtight container for up 1 week. Use it as a marinade or dipping sauce. Grilled chicken, burgers, and onion rings come to mind first!

Tuesday, May 26, 2015

Individual Quinoa Enchilada Egg Bake

Today is an exciting day, as I have teamed up with Diana, the creator of Arizona Foodie to share a recipe with both established and new followers alike. I was extremely excited to create a recipe for Diana, and I had the perfect one in mind. These individual enchilada quinoa bowls are topped with baked eggs and a heaping serving of avocado, both filling, yet easy on the waistline. Be sure to follow AZFoodie on instagram as Diana's goal is share her passion for food and sinful dishes across Arizona.

Click here to see the recipe.

Monday, May 25, 2015

Happy Memorial Day

Wishing everyone a happy and safe Memorial Day. And let's remember, that it's not just a day off of work to drink beer and grill out by the pool. It is a day remembrance, to celebrate our past, present, and future military men and women who allow us to stay safe while we pursue our dreams here in the USA. Special shout out to a Naval Petty Officer 2nd Class, and more importantly, my brother Stuart! I salute you!

Friday, May 22, 2015

HDFB Week Recap: Los Angeles

Sometimes when you have a couple of weekdays off, and you work for a hotel company, and your fiancĂ© works remotely,  you have the luxury of taking a quick getaway.  And that's exactly what we did. Being from the east coast, Andrew had never been Los Angeles before, so I got online, did some planning and made it happen. Andrew knew he was in for a jam packed schedule filled with foodie stops and sightseeing.  But what Andrew didn't know is that I scored us tickets to see Jimmy Kimmel Live (one of his favorites). I didn't know how I was going to surprise him with the tickets, so I just tossed them in the glove compartment before or road trip and figured I would brainstorm something on our 6 hour drive.  This turned out to be the perfect plan, and about and hour into the drive I told Andrew to get something out of the glove compartment. He was genuinely surprised to find the tickets and made the trip that much more special.  Now you know I couldn't do a recap without some great food pics, right?! We basically planned our 2 days in LA around meals, because that's what we do. And we were not disappointed. We received some great tips from some of you on Instagram and got to as many as we could.  Hope you enjoy living vicariously through our trip through these photos as we couldn't have asked for a better mid-week getaway!

Tempura Stuffed Squash Blossoms with preserved lemon ricotta from The Standard

Cedar Plank Grilled Skuna Bay Salmon with Succotash from The Standard

The macaron selection at Bottega Louie

paired our macarons with some hand-crafter cocktails

Sausage, Egg, & Cheese on a brioche bun from Eggslut

Located in Grand Central Market in DLTA. This place is my spirit animal. 

This place has a $40 sandwich called "The Big Fat Fattie" 

The Fat Bahn Mi-Ki from Fat Sal's (partial owner is Turtle from Entourage)

Waiting for Jimmy Kimmel Live!

Hands down the most delicious pasta dish of my life. Franco on Melrose is an absolute MUST. 

Oh, and be sure to order the tiramisu. 

A beautiful, beautiful view from atop Perch

Tuesday, May 19, 2015

Memorial Day Lineup

Only a few days left to buy burger supplies, beer, and lots of BBQ sauce. Memorial day weekend is upon us, and what batter way to kick-off all of the sun, pool parties, and beer-chugging contest than with a little compilation of my favorite summertime recipes. So fire up that grill and bust out the sunscreen. It's time for some fun in the sun!

Homemade BBQ Sauce
Everything Pigs in a Blanket
Homemade Honey Mustard
Cole Slaw
Best Ever Macaroni Salad
Buffalo Wing Hummus
BBQ Beer Shredded Chicken
Honey BBQ Chicken Wings
In-n-Out Burgers
Hawaiian Chicken Burgers
Buffalo Chicken Wraps
BLTA with a Twist
Lemon-Garlic-Herb Grillers
Peach Caprese Salad

Monday, May 18, 2015

Lemon French Macarons

I believe that macarons were invented for special occasions. They are just so decadent and delicate, that they deserve a special audience, and people who will appreciate the time and effort that it takes to make such a beautiful masterpiece. Or maybe it's just all of the love speaking, since I witnessed one of my best friend's since 2nd grade get engaged this weekend? We had the pleasure of being present when her boyfriend proposed at her birthday dinner on Friday night, which completely took her by surprise. And just like macarons, love takes time and effort to build such a strong bond, never to be broken. So cheers to Melissa and John! May you be blessed with a long and healthy marriage, filled with LOTS of macarons! 

Lemon French Macarons

  • 1 cup almond flour
  • 1 cup powdered sugar
  • 2 egg whites, room temperature
  • 1/4 tsp. cream of tartar
  • 1/4 cup superfine sugar
  • 1/2 tsp. lemon juice
  • 1 tsp. lemon zest
  • 1/2 tsp. almond extract
  • yellow food coloring
Lemon Buttercream Filling
  • 3 tbsp. unsalted butter, room temperature
  • 1 cup powdered sugar
  • 2 tsp. heavy whipping cream
  • 1 tbsp. lemon juice
  • 1 tsp. lemon zest
  • 1 tsp. vanilla extract
  • yellow food coloring

Prepare 2-3 baking sheets with silpat, parchment paper, or macaron specific baking liners. Also, place a piping bag or gallon ziplock bag in a large cup with the top folded over the outsides. This will make it easier when you transfer the batter.

Whisk the almond flour and powdered sugar together in a medium bowl. Run the mixture through a fine mesh sieve into a larger bowl. You may have a little bit of almond flour that is too large to fit through the sieve. Discard. This is a very important step if you want the macarons to be smooth.

In a stand mixer or bowl with a hand mixer, whisk the egg whites on medium speed until foamy. Add in the cream of tartar. Increase speed to medium-high and add in the superfine sugar. Whisk until stiff peaks form and the mixture is glossy, about 5-8 minutes more. When you remove the whisk, the whipped mixture should stand up off of the whisk. Add in the lemon juice, zest, vanilla, and food coloring. Whip for 1 minute more.

Fold the egg white mixture into the almond flour mixture until well combined. The batter should be very fluid and when you lift the batter up with a spatula, it should fold back into itself within a matter of seconds.

Place the batter into a piping bag or large ziplock bag that you prepared earlier. Cut the tip off, about 1/4-inch. Pipe 1-inch circles about an inch from each other. They should not spread too much, so you can pipe them fairly close together. Once all of the batter has been piped, tap each tray 2-3 times against the counter to release any air bubbles in the batter. Then let the macarons dry out at room temperature for 30 minutes to an hour until they are set and firm to the touch. The length of drying time will vary depending on how humid it is where you are.

Preheat oven to 325 degrees F. Place the 1st tray in the oven on the middle to bottom part of the oven (farthest from the heat source) and cook for 12-15 minutes, rotating halfway through. The cookies will be just beginning to turn golden. Remove and set on the counter to cool for 2-3 minutes until transferring onto a wire cooling rack. Repeat with the remaining trays of cookies.

To make the buttercream; whip the butter until light and fluffy. Add in the powdered sugar, lemon juice, zest, vanilla, cream, and food coloring. Mix until well combined. Pour the buttercream into a piping back or ziplock bag. Cut the end off of the bag and pipe a small amount of buttercream onto one cookie, then top with another cookie. Serve immediately, or store in an airtight container in the freezer. Remove from the freezer 30 minutes before serving.


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