Memorial Day Ribs

Happy Memorial Day!  The saying that keeps coming to mind today is “all gave some, some gave all.”  We are so very fortunate for the sacrifice of others so we can know freedom in this great country!

bbq ribs

Today, Chase has manned the smoker.  He said it was un-American to not grill on Memorial Day (and I agree), so that we did!  And let me tell ya, the man can grill!  We tried a recipe out of the Traeger’s Everyday Cookbook and were very pleased.  We made a few changes, but here is our take on it!

Smoked Ribs
Inspired by 3-2-1 Baby Back Ribs from the Traeger’s Everyday Cookbook

1 rack baby back ribs
1/6 c. yellow mustard
1/4 c. amber ale
1/2 T. Worcestershire sauce
Traeger Sweet Rub
Traeger Poultry Rub
1/4 c. dark brown sugar
1/6 c. honey, warmed
Stubbs Sticky Sweet BBQ Sauce

1. Remove the thin membrane from the bone-side of the ribs by using a butter knife.  Use paper towels to get a grip and then tear.

2. Mix together mustard, 1/2 of the beer, and the Worcestershire sauce in a bowl.  Spread on both sides of the ribs and season with Sweet Rub and Poultry Rub.

3.  Set the smoker grill on Smoke with lid open until fire is established (5 minutes).  Smoke the ribs meat side up for 3 hours.  Transfer to a rimmed baking sheet and set temp to 225 degrees F.

4. Tear two long sheets of heavy duty aluminum foil.  Top with a rack of ribs and pull up the sides to keep liquid in.  Sprinkle the brown sugar, honey, and the remaining amber ale.  Lay another piece of foil on top and crimp edges together.

5. Return the ribs to the grill and cook for 2 more hours.  Remove ribs and brush both sides of the ribs with the BBQ sauce.  Put the ribs directly on grill grate and cook for 30 minutes to 1 hour (until sauce tightens).  Let ribs rest before serving.

smoked bbq ribssmoked bbq ribs 2-3smoked bbq ribs 2smoked bbq ribs 2-2smoked bbq ribs 1smoked bbq ribs 2-4

I hope everyone had a great Holiday!



Continue Reading

Oatmeal and Flax Seed Waffles


Happy Monday!  I hope the last few days were relaxing for you all.  I have to admit, I am missing weekend brunch’s already.  Saturday, we slept in and had a huge brunch of eggs, waffles, sausage and bacon (yep, we couldn’t decide between just bacon or sausage so Chase made ’em both.)  The two of us are huge waffle fans- I made them at least once a week for probably two months straight a while ago (partly because we love to eat them but also because they are fun to make- we love our Breville waffle maker- check it out in the shop) and then I realized my clothes were fitting a little tighter.  Ugh.  So we stopped making those yummy lil’ guys.  But then, I came across a recipe in my waffles cookbook for Oatmeal Waffles with Brown Sugar and Bananas- it sounded pretty healthy, so I had to try it!  The recipe called for whole wheat flour, which I didn’t have so I substituted ground flax seed and wheat germ.  We also didn’t have bananas so those were left out.  These waffles are husband tested (and approved), even after he found out there was flax seed and wheat germ in them!  Score.

Oatmeal Waffles with Ground Flax Seed

inspired by Oatmeal Waffles with Brown Sugar and Bananas in Waffles: Sweet & Savory Recipes for Every Meal by Tara Duggan

makes 6 waffles

2 large eggs

1 c. 2% milk

1/2 c. half & half

1/2 c. butter, melted

1 t. pure vanilla extract

1 c. all purpose flour

1/4 c. ground flax seed (I put the whole seeds into the blender and ground them using the ice crusher setting until all seeds were broken and the consistency was that of a powder)

1/4 c. wheat germ

3/4 c. rolled oats

3 T. packed brown sugar

1 T. baking powder

1/2 t. cinnamon

1/4 t. salt

Maple syrup and butter for serving

1. Preheat waffle maker

2. In a medium bowl, whisk together eggs, milk, half and half, butter, and vanilla.

3. In a large bowl, mix together flour, ground flax seed, wheat germ, oats, brown sugar, baking powder, cinnamon and salt.  Make a well in the center of the dry ingredients and pour in the egg mixture.  Whisk until mostly smooth with just a few lumps.

4. Ladle the batter into the waffle making and cook for 3-4 minutes, or until crispy and brown.

5.  Serve waffles right away with butter and syrup.


ground-flax-seed-wafflesground-flax-seed-waffles-5 ground-flax-seed-waffles-3ground-flax-seed-waffles-4ground-flax-seed-waffles-6ground-flax-seed-waffles-7ground-flax-seed-waffles-8

Do you have any healthy breakfast recipes?

Continue Reading

Baked Penne with Sweet Italian Chicken Sausage and Red Wine

baked penne with sweet italian chicken sausage and red wine

We picked up some chicken sausage at the grocery store because it sounded like a more exciting version of a typical healthy chicken breast entrée- but I had no clue how to use it! So, I found this recipe on al fresco’s website and thought it sounded good. And guess what? It was real good.

Baked Penne with Sweet Italian Chicken Sausage and Red Wine
Makes 8 servings

1 12 oz pkg al fresco Sweet Italian Chicken Sausage, Fully Cooked, cut into 1/2″ slices

Cooking Spray, olive oil

2 tsp Extra Virgin Olive Oil

1 cup Onion, white, fresh, chopped

3 Garlic cloves, fresh, minced

1/2 lb Mushrooms, fresh, sliced

1 tsp Rosemary, fresh, roughly chopped

1 can (28oz) Tomatoes, diced

1/4 cup Red Wine

3/4 lb whole wheat penne pasta

1/2 cup Ricotta Cheese, part skim

2/3 cup Bread Crumbs, Italian style

1/4 cup Cheese, parmesan, fresh, grated

1 tsp Black Pepper, freshly ground

1. Preheat oven to 400 degrees.
2. Spray a 3 quart baking dish with cooking spray.
3. Saute chicken sausage with 1 tsp olive oil in a medium skillet on medium high heat until browned, about 2 minutes. Set aside.

baked penne-7 baked penne-6
4. Bring a large pot of water to boil, cook pasta according to package directions.
5. Saute onion and garlic in remaining olive oil over medium high heat, add mushrooms and rosemary.

baked penne-5 baked penne-4
6. Cook for about 5 minutes and then add the tomatoes, wine and sausage. Simmer for about 5 minutes, and season with black pepper as needed.

baked penne-3
7. Toss pasta and sauce together. Spread half of the pasta mixture in the baking dish. Dot with spoonfuls of ricotta and then cover with the rest of the mixture. Cover with aluminum foil and bake for 20 minutes.

baked penne-2
8. In a small bowl, combine parmesan and breadcrumbs.
9. Remove dish from oven, then top with parmesan & breadcrumb mixture. Place in oven, uncovered until top is brown about 10 minutes.

Before baking the breadcrumb and cheese mixture:baked penne


baked penne-8


Continue Reading
1 4 5 6 7 8 12