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Peanut Butter Chocolate Chip Cookies

April 14, 2013
by Curt

Peanut Butter Chocolate Chip Cookies-postThis is a recipe my wife took off of AllRecipes.com. They turned out so good, I thought I would share it with you.

Who doesn’t love the combination of peanut butter and chocolate? Right? This recipes works very well, and the cookies are proving to be very hard to stop eating. So if your sweet tooth is calling for some PB & Chocolate, check it out, you won’t be sorry you did.

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Peanut Butter Chocolate Chip Cookies

Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup peanut butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 3 tablespoons orange juice
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 semisweet chocolate chips

Preparation

  1. Preheat oven to 350° F. Grease cookie sheets.
  2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Combine the flour, baking soda, baking powder, and salt; stir into the peanut butter mixture. Finally, mix in the chocolate chips. Drop dough by the rounded teaspoonful's onto the prepared cookie sheet. Cookies should be 2 inches apart.
  3. Bake for about 14 minutes in the preheated oven, until the edges are slightly golden and the cookie is firm. Remove from baking sheet to cool.
  4. Makes about 5 dozen
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4

Lemon Mustard Baked Salmon

April 12, 2013
by Curt

Lemon Mustard Baked Salmon-postI love salmon. Lemon always seems to go very well with salmon. My wife threw in some Dijon mustard into the marinade this time to change up the flavor. I must say that was a great idea! And topping it off with a nice light seasoning proved to be the perfect touch.

Try out this recipe  for yourself. This is truly salmon done right!

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Lemon Mustard Baked Salmon

Ingredients

  • 2 to 3 lbs. salmon fillets
    • Marinade
  • 1/2 cup lemon juice
  • 1/4 cup white cooking wine
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Hickory Liquid Smoke
    • Seasoning
  • Garlic powder (to taste)
  • Mrs. Dash seasoning (to taste)

Preparation

  1. Mix all of the marinade ingredients together in a sealable container.
  2. Remove the skin from the salmon, rinse and place into the container with the marinade. Put this into the refrigerator for 1 hour.
  3. Remove the salmon from the marinade and discard the unused marinade. Place the salmon in a baking pan and season both sides of the salmon to taste with the garlic powder and the Mrs. Dash.
  4. Cook for 30 minutes in a preheated 450° F oven.
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4

Oat Crusted Citrus Chicken Breasts

April 7, 2013
by Curt

Oat Crusted Citrus Chicken Breasts-postA keeper for sure! Quick and easy in the oven.

I’m sure this isn’t a first time or brand new idea for coating chicken breasts, but it is the first time my wife has done this. This turned out very tasty. It’s a much different taste from the traditional bread crumb type of coating.

And along with the heavy on the citrus marinade she used, this is a recipe that I’m sure will be liked by most that try it out. I know we’ll be making it again!

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Oat Crusted Citrus Chicken Breasts

Ingredients

  • 5 boneless, skinless chicken breasts
    • Marinade:
  • 1 cup orange juice
  • 1/2 cup lemon juice
  • 1/2 cup lime juice
  • 1/4 rice wine vinegar
    • Coating:
  • 2 egg whites
  • 2 Tablespoons soy sauce
  • 1 Tablespoon Worcestershire sauce
  • 1 1/2 Cup quick cooking oatmeal
  • 1 1/2 teaspoons Chinese Five Spice

Preparation

  1. Mix the marinade ingredients together and pour over the chicken breasts. Either in a ziploc bag or in a sealable container. Marinate the breasts for 1 hour in the refrigerator.
  2. Combine the egg whites, soy sauce, and Worcestershire sauce in one bowl and the oatmeal and Chinese Five Spice in another.
  3. Put the breasts in the egg wash and then dredge through the oatmeal combination. Coat both sides, lightly, with cooking spray and put in a shallow baking pan. (I put the breasts on a cooling rack in the pan to make both sides crispy).
  4. Bake in a preheated oven at 350° F for 1 hour.
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11

Smoked Orange Juice Baby Back Ribs

April 1, 2013
by Curt

Smoked Orange Juice Baby back RibsBeing born and raised, and living most of my life in Texas, it gets harder and harder every year to get used to the long drawn out Wisconsin winters. It seems like warmer weather never gets here.

So, having said that, I finally got a decent, (below freezing), day to get out and fire up the smoker. On the menu for today is baby back ribs! I decided to try just straight up orange juice for the marinade, since orange juice based marinades go so well with pork, and put the spices on the outside in the form of a spice rub.

So check it out, these ribs turned out very tasty. The orange juice marinade proved to be a great idea. The spice rub didn’t hurt either!

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Smoked Orange Juice Baby Back Ribs

Ingredients

  • 2 full racks of baby back ribs
  • 1 12 oz. can concentrated orange juice (with 3 cans water added)
  • Spice rub
  • 1 teaspoon minced onions
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika

Preparation

  1. Make a pitcher of the orange juice. (Don't forget to add the 3 cans of water to it!)
  2. Rinse the ribs and remove the membrane on the back side of the ribs. (Hint: Push the handle end of a spoon between the ribs and the membrane and slowly raise the membrane up, then peel it off.)
  3. Place the ribs into a large container with the orange juice and seal it up. Place in the refrigerator for about 10 hours, or overnight.
  4. Once the ribs are fully marinated, pour off the orange juice and discard.
  5. Put an ample amount of the rub on all surfaces of the ribs and gently rub it in. Leave the ribs out of the refrigerator to warm up closer to room temperature while you get your smoker prepared.
  6. Prepare your smoker and maintain a temperature of 230° to 250° F. I used peach wood for these, but you can certainly use your favorite wood instead. Mesquite is a nice choice for a stronger smoke flavor.
  7. Once ready, put the ribs on and close up the smoker. Turn once after a couple of hours. They should be done and close to fall off the bone tender after 5 to 6 hours in the smoker. I took them off when I was getting an internal meat temperature of about 195° to 200° F.
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