I Can't Believe it Fell Off of the Bone

It thrills me to no end to come across a recipe that's a keeper. Inspired by watching a show about barbecue joints in the South, I decided to do something with the pork ribs that were my deep-freezer. I took a leap of faith and randomly looked up a crockpot recipe. Thankfully, it was a winner. My husband mowed them down and then exclaimed, "I'm in Heaven." Later, after sinking into a chair, he breathed, "I'm tired from eating!"

Crockpot Barbecue Ribs

2 - 3 lb. slab of beef or pork ribs (I used pork)
1 tsp. salt
1 tsp. black pepper
1 medium onion, sliced
1 14 ounce bottle of your favorite barbecue sauce
1 Tbs. brown sugar
2 Tbs. lemon juice

Rub the ribs with salt and pepper and broil for 15 minutes until browned. Place the ribs and onion into the crockpot. Mix the barbecue sauce, sugar, and lemon juice and pour over the ribs. Cover and cook on low for 8 - 10 hours or on high for 4 - 5 hours.

I used a honey-mustard flavored barbecue sauce since this is what I happened to have in the pantry. They turned out to be so tender, when I stuck a fork in one, the meat literally fell off of the bone!

Happy eating

Life is Exhausting

I've been guilt-ridden for not adding anything lately. Work has been exhausting these days (especially when you're in the financial industry), but I'm just grateful that I have my job. Praise the Lord! Today's recipe is good for evenings when you arrive home tired and stressed. It's quick comfort food at its best. And, as always, this recipe is easily modified to suit your, and your family's taste.

MUSHROOM DIJON CHICKEN

4 boneless, skinless chicken breasts
2 teaspoons lemon pepper
1 teaspoon onion powder
2 tablespoons olive oil
3/4 cup cream
1/3 cup sour cream
2 tablespoons Dijon mustard
1 cup sliced fresh mushrooms of your choice

Tenderize the chicken breasts and sprinkle evenly with the lemon pepper and onion powder. Brown the chicken in olive oil on medium low heat until no onger pink and juices run clear. Meanwhile, in a small bowl, combine cream, sour cream, and mustard. Add cream mixture to chicken, as well as the mushrooms, turning to make sure everyhing is thoroughly coated. Cook, stirring often, until sauce has thickened.

Happy eating! Now get some rest.

Do you have a buttermilk poundcake in your desk?

Howdy!

I'm back again. Let's hope this becomes a habit because I do want to keep sharing with everyone. Last time we had dinner together; today we're making dessert.

This is a very simple poundcake that I'm often requested to bring to work for birthday celebrations. In fact, one of my co-workers regularly asks me, "Do you have a buttermilk poundcake in your desk today?" (Kimberly, you make my day!)

Anyway, the beauty of this recipe is that it's so quick and easy to whip up the evening before and won't interfere with everything else you have to do - don't you wish you could say the same about laundry?

My only suggestion is this: when it's time to cut the cake, grab a slice for yourself because it disappears quickly!

Buttermilk Poundcake

2 sticks of butter (I like to use the real thing - hey, if you're going to eat cake, may as well go the distance)
4 large eggs
3 cups sugar
1 tablespoon vanilla
1 cup buttermilk
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Beat together butter, eggs, and sugar. Add vanilla, buttermilk, soda, salt, and flour one cup at a time. Beat at medium speed for five minutes. Pour into greased and floured bundt pan. Bake at 350F for one hour or until a toothpick comes out clean.

Enjoy with a big blob of butter on top and a glass of milk or coffee.

Happy eating!