Saturday, May 19, 2012

Miss Dee Turned 18...

Dee turned 18... My little baby.  I can hardly believe it!  In our church when you turn 18 you graduate from being in the Young Women's program, which is for 12-18 year olds, to being in the Relief Society program, which is for the "older" young women, (18 and above), like me. ;)  They asked me to do a spotlight on her the week she came in.  I was a little emotional, but I pulled it together to deliver this fun little poem I wrote about her.  Just thought I would share...

DeAnna Michelle,
born March 22nd
was supposed to arrive
on the 8th doctors reckon...
But though to come out
we did try to convince,
she was two weeks late
and she’s been late ever since.
Now way too fast
18 years have gone past
and Young Women’s is done,
to Relief Society she’s come!
So this is a poem
I’ve written for you,
to learn about Dee
so you’ll know her too.
This gal is pretty
easy to please.
Her favorite food?
Macaroni and cheese.
And if she wants
a chocolate treat,
an almond joy
would be hard to beat.
Cake’s a bit harder,
she’ll put up a fuss,
German chocolate with
coconut frostings a must.
Slurpees and sparkling
water to drink.
If you say “pick a color”
she’ll always choose pink!
If shopping happens
to be in her plans,
you can bet your life
you will find her at Fanzz...
If it’s NFL season
she’ll be down with the boyz,
buying t-shirts and jerseys
and Miles Austin toys.
On game day you’ll find her
in red from the U,
'cause this gal refuses
to EVER bleed blue!
And during the NBA
season she has
her blue green and white stuff
supporting the Jazz.
Pirates of the Caribbean
is her favorite movie.
She has two life size cutouts
of Orlando that are groovy.
She writes poems and lyrics,
she’s a musical leader,
though I’m a little ashamed
that she likes Justin Beiber.
Disney princess’s rock,
her favorite is Belle,
but she collects rubber ducks
and stuffed animals as well
She cooks up a storm,
her recipes quite zealous.
Her dad calls her sous chef
but that’s ‘cause he’s jealous
Well now you know almost
the same amount as me,
about the young lady
That most call “Miss Dee”
So open your arms,
give her hugs that are hearty,
and show her, though we’re older,
we still know how to party!

I love you my Dee.  I am so excited for you that you have entered this new stage of your life.  Enjoy every minute of it :)

Wednesday, May 16, 2012

Slow Cooked Boneless BBQ Ribs...



There's not much that I like better than ribs.  I just don't care how messy I get eating them, they are absolutely scrumptious! I have always wanted to have a go at making them, but never thought they would turn out as good as hoped.  Well this week I got some boneless ribs on a good sale and I thought... what the heck?  I'm going to try slow cooking these in the oven.  So I researched lots of recipes and methods and read about different rubs and sauces and then threw together my own recipe.

Can I tell you?  I was so incredibly surprised at how good these turned out, and there is nothing I would change the next time... I have a habit of writing down and measuring every ingredient I use now so that I can replicate and share the recipe, and thank heavens I did... I would have never remembered everything otherwise.

Dry Rub:
3/4 cup brown sugar
1/4 cup paprika
2 tsp black pepper
1 Tbsp salt
1 Tbsp onion powder
1 Tbsp garlic powder
1 1/2 tsp cumin
1 1/2 tsp oregano
pinch of cayenne pepper

Basting sauce:
1 cup your favorite BBQ sauce (I used Famous Daves sweet & zesty)
1/2 cup brown sugar
1 heaping Tbsp dry rub

Preheat your oven to 250 degrees

Combine all the ingredients for the dry rub in a bowl.  Rub down each boneless rib generously with the dry seasoning.  Really coat them on each side.  (Use a large spoon to remove the seasoning from the bowl so you don't contaminate the leftovers and store it for next time.)  Place about six of the ribs in a single layer, fat side up, in heavy duty foil and make a foil packet around them.  Make as many foil packets as you have ribs.  (We did two foil packets and we wish we had made more for leftovers.)  Double wrap the foil packets if you want.

Place the foil packets directly on the oven rack and let them cook at 250 for 4-5 hours.  I put a foil lined pan on the rack beneath to catch the drippings that were coming thru the foil so I didn't have a mess to clean up after.

Remove them from the oven and place the foil packets on a baking pan.  Jack the heat up to 450 degrees.  Mix the ingredients for the basting sauce together.  Peel back the foil and baste the ribs with the sauce generously.  Place them in the oven for 15-20 minutes, then flip them over, (carefully, these babies will be falling apart), and then baste the other side and return to the oven for another 15-20 minutes.  Alternatively you can stick them under the broiler to crust them faster or throw them on the grill... just be careful.  They WILL fall apart. :)

Note, this method will also work with bone-in ribs.  My good friend tried it this week and it worked beautifully :)

Wednesday, May 9, 2012

Southwestern Salad...


Don't you just love spring/summer time?  The fruits and vegetables are absolutely delicious!  I have one favorite salad that I have been making for as long as I can remember and love to throw together at this time of the year.  I don't know what to call it... I have seen similar salads called "cowboy caviar", "mango salsa" or "black bean and corn salad", so I just called it Southwestern Salad.  Anyway, whatever you may call it, here is my take on that delicious recipe.  (I usually use black beans in this because they are my fav, but I didn't have any on hand, so I used white beans this time.)  I cant even tell you how yummy this is.  I put beans in it so I can eat it alone and don't sit and eat a whole bag of chips with it, but I have to tell you it is really good with chips too.  Go and make it right now! :)

Ingredients:

3 Roma tomatoes, chopped
1/2 a medium red onion, chopped
4 scallions, chopped
2 small avocados or 1 large, chopped
1 mango, chopped
3/4 cup frozen corn
1 handful cilantro, chopped
1 can beans (white or black), rinsed and drained
Juice of one lime (can add zest too if you like)
1 tbsp cider vinegar
1 tbsp sugar or splenda
salt & pepper to taste
*you can also add a very finely chopped jalapeno pepper to this salad to give it a little heat.  Add as little or as much as you want for your taste.  (Remember, the seeds add the most heat, so leave those out if you don't want it too hot.)

Just toss everything together gently in a big bowl and dish yourself some up! Or just sit and eat it straight from the big bowl... whichever you fancy.