BBQ Dust Rub

I'm always looking for new dry rub options and this one has turned out to be really good.  It's not overly sweet or hot but gives a nice balanced flavor boost.

Printable Recipe

Ingredients
¼ cup chili powder
¼ cup ground cumin
¼ cup paprika
¼ cup sugar
¼ cup dried minced garlic
2 Tbsp. ground black pepper
1 Tbsp. mustard powder
1 Tbsp kosher salt

Directions
Mix all ingredients in a small bowl.  Store in a tightly covered container.

Note: I store my rub in a pint canning jar that has a shaker lid so I can easily add it when needed.

Easy Fried Rice

This is an easy fried rice recipe that pairs well with any stir-fry recipe.  I used a frozen peas and carrots mixture which make this a breeze to prepare.  It uses a small amount of soy sauce and sesame oil so it's not overpowered by those ingredients.  I hope you enjoy!

Printable Recipe

Ingredients
2 cups previously cooked white rice
2 Tbsp. vegetable oil
½ small onion, diced
2 scallions, thinly sliced
2 cloves garlic, minced
1 cup frozen peas and carrots
1 tsp. soy sauce
1 tsp. sesame oil
1 egg, lightly beaten

Directions
Heat ½ tablespoon vegetable oil in a large wok over high heat until smoking. Add rice and cook, stirring and tossing, until the rice is pale brown and toasted about three minutes.

Press rice up the sides of the wok, leaving a space in the middle. Add ½ tablespoon oil in the open space. Add onion, carrots and peas, scallions, and garlic and cook, stirring gently, until lightly softened, about 1 minute. Add soy sauce and sesame oil and toss to coat. Mix well and season to taste with salt and white pepper.

Again, press rice up the sides of the wok, leaving a space in the middle. Add ½ tablespoon oil in the open space.   Add the egg and scramble the egg, breaking it up into small bits. Once cooked through, mix together with the rice.

Chicken and Broccoli Stir-Fry

I am a big fan of beef and broccoli and my youngest loves it so I decided to see how he would like a chicken variation of his favorite Chinese dish.  I found this recipe on FoodNetwork.com but modified it slightly to fit my tastes.  I can honestly say it turned out great and my son loved it!  Guess I'll be making this one again soon.

Printable Recipe

Ingredients
1 lb boneless, skinless chicken breast, cubed
3 Scallions, whites only, thinly sliced
2 cloves Garlic, minced
1 Tbsp. fresh Ginger, minced
1 Tbsp. Sugar
1 Tbsp., plus 1 tsp. Cornstarch
1 ¼ tsp. Salt
1 Tbsp. Dry Sherry
1 Tbsp.  Dark Sesame oil
⅓ cup, plus 2 Tbsp. Water
3 Tbsp.  Vegetable oil
6 cups Broccoli florets
1 Tbsp.  Hoisin Sauce

Directions
In a medium bowl, Combine  scallions, 1 clove of minced garlic, ½ Tbsp ginger, 1 tsp. cornstarch, 1 tsp. salt, along with the the soy sauce, sugar, sherry, and sesame oil. Mix well.  Add the chicken and marinate at room temperature for 15 minutes. 

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli florets and the remaining garlic, ginger, 2 Tbsp. of water, and season with ¼ tsp. salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate and set aside.

Reheat the skillet and add 2 Tbsp. oil. Add the chicken and stir-fry until cooked through. Return the broccoli to the pan, add Hoisin sauce and heat through. Mix the remaining 1 Tbsp. cornstarch with ⅓ cup water. Stir in the mixture into the skillet and bring to a boil to thicken. Season to taste with salt and pepper.

Easy Lasagna For A Few

I love lasagna, but it seems that each time I make it, I end up lots of left-overs.  This recipe makes a 9x9 pan of lasagna which is perfect for a small family.  It's also easy to assemble and tastes really good.  My recipe is based on this recipe I found online, but I made it a bit easier by using store-bought sauce.  If you have time, I encourage you to try the full recipe found at the link.

Printable Recipe

Ingredients
½ lb ground beef, browned and drained
½ lb. ground mild Italian sausage, browned and drained
1 24 oz. jar Spaghetti sauce (I used Classico)
1 cup Ricotta Cheese
1 egg
½ tsp salt
1 tsp. dried parsley
6 no-boil lasagna noodles
2 cups shredded mozzarella cheese
¼  cup parmesan cheese


Directions
Preheat oven to 375° F.  Prepare the sauce buy combining cooked meats and sauce in a medium saucepan.  Simmer over low heat until needed.  Prepare cheese mixture by adding ricotta cheese, egg, 1 tsp parsley and 1/4 tsp salt. Add 1 tbsp of the Parmesan cheese  and mix to combine.

Using a ladle, place about half the sauce on the bottom of the 9x9 (or 8x8) pan. Place one layer of lasagna noodles on top of the sauce. Spread about half of the ricotta mixture on top of the noodles as best you can. Sprinkle half of the mozzarella cheese and Parmesan cheese on top.  Next, repeat the layers, by adding the remaining sauce, noodles, ricotta cheese and ending with the last layer of Mozzarella and Parmesan cheese.

Cover tightly with foil. You may wish to place the pan on a baking sheet in case it bubbles over while cooking.  Cook at 375° for 25 minutes.  Then very carefully remove the foil and continue to bake for an additional 25 minutes. Remove from oven and let lasagna cool for slightly before serving.

Herb Smoked Turkey Breast

It's been a while since I have published a recipe, but I wanted to finally take the time to post this one. I made this recipe for Easter and it was outstanding.  The butter was the perfect addition and seeped into the meat as it cooked.  I urge you to try this recipe!

Printable Recipe

Ingredients
1 (6-7lb.) Bone-in, skin-on turkey breast

Brine:
¾ cup kosher salt
⅓ cup brown sugar

Herb butter:
8 tbsp. Butter, at room temperature
¼ cup chopped fresh herbs: a mix of parsley, sage, rosemary, and marjoram or oregano
1 clove garlic, finely minced
1 tbsp. lemon juice
½ tsp. Black pepper

Directions
Remove any excess fat from the turkey breast. In a large stockpot or other food-safe container, combine the water, kosher salt, and brown sugar, and stir until the salt and sugar crystals dissolve.
Add the turkey to the brine and refrigerate overnight.

To make the herb butter: In a small mixing bowl, combine the butter, chopped herbs, garlic, lemon juice, and salt and pepper.

Drain and pat dry turkey with paper towels; discard the brine. Put the turkey breast on a roasting rack in a shallow roasting pan. Add 1 cup of water to the bottom of the pan.

Preheat smoker to  325°F.  Gently work your fingers under the skin on the breast to loosen it from the meat. Insert 2 tablespoons of herb butter under the skin on each side of the breastbone, being sure to distribute it evenly.

Melt the remaining 4 tablespoons of herb butter. Brush the outside of the turkey breast with the melted butter, reserving any excess.

Roast the turkey for 2 to 2 ½  hours, or until the turkey is golden brown and the internal temperature in the thickest part of the breast is 165°F.  Baste with any remaining butter after 1 ½  hours.

Let the turkey breast rest for 15 minutes before carving.

Instant Pot Cheesecake

I continue to experiment with my Instant Pot pressure cooker and decided to try my hand at a dessert recipe.  It was hard for me to imagine cooking a cheesecake inside the pot, but it turned out great!  I also love the fact that it used a 7" pan which made a very cute cheesecake that was the perfect size for my family.  I will definitely be making this recipe again and again.  I originally found this recipe on a blog site but next time I will probably use a different topping just to change things up a bit.

Printable Recipe

Ingredients

Crust
1½ cups finely crushed Ritz crackers
4 Tbsp. butter, melted
2 Tbsp. sugar

Cheesecake
16 oz. cream cheese, room temperature
 ½ cup brown sugar
¼ cup sour cream
1 Tbsp. flour
½ tsp. kosher salt
1½ tsp. vanilla
2 eggs

Directions
Spray a 7" Springform pan lightly with cooking spray.  Cut a piece of parchment paper to fit the bottom of the pan and spray again.

In a medium-sized mixing bowl, combine Ritz cracker crumbs, butter and sugar.  Mix well.  Press the mixture firmly into the bottom and about half-way up the sides of the springform pan.

Using a stand mixer, if available, beat cream cheese and brown sugar until combined.  Add sour cream and mix for about 30 seconds until smooth.  Blend in flour, salt, and vanilla, being sure to wipe down the sides as needed.  Add eggs and blend until mixture is smooth, being careful to not over-mix. Pour filling into the prepared pan.

Place 2 cup of water into the bottom of the Instant Pot.  Place the trivet into the pot.

Cut a piece of Aluminum foil that is about 12" in length.  Place a paper towel on top of the foil and then place your spring form pan on top of the towel.  Wrap the bottom of the pan in the foil with the paper towel inside acting as a barrier.

Cut another piece of Aluminum foil that is about 18" in length.  Fold this piece into thirds, length-wise.  Place this under the Springform pan to use as a sling to place the pan into the Instant Pot (leave it in place to assist with removal as well).

Once the pan has been placed inside the Instant Pot, secure the lid, make sure the vent is closed, and set to Manual high pressure for 35 minutes.  Once it's finished cooking, allow pressure to release naturally.

Remove the cheesecake using the sling and place on a wire rack for an hour.  Then cover and place in a refrigerator for at least 4 hours.  When ready to serve, use a butter knife to loosen the sides of the cheesecake from the pan them remove the rim. Top as desired.