It has been a wet summer so far in Georgia. Which makes it difficult to have some BBQ on demand. Although I am not complaining and would much rather have some smoked ribs, this is a great alternative when you have to cook indoors. After many racks and even happier faces, I think I have a winner.
- Oven preheated at 300 degree F
- Large Pan
- Large plastic container
- Measuring spoons
- 1 tablespoon of Brown sugar
- 1 tablespoon Garlic Powder
- 2 tablespoons Chili Powder
- 1-1/2 tablespoons of Goya Adobo
- 1 tablespoon Paprika
- 2 teaspoons of Cumin
- 1 teaspoon of Black Pepper
- 2 teaspoons of Salt
- 1 rack of Ribs
- 2 tablespoons of Canola or Vegetable Oil
1. Mix the spices together well
2. Put oil on the ribs and rub all over. Then pat on dry rub.
3. Let sit for at least one hour or over night in a large plastic container .
4. Cover with aluminum foil and cook in the oven for 3 hours on 300 degrees F. Rotate rack after each hour. Do NOT flip. Take off cover for the last 1/2 hour .
5. Let rest for 10 minutes before cutting. Add BBQ sauce on side for dipping eat as is.
Serve with your favorite veggies or cole slaw…
I am not a big alcoholic drink person. I tend to be on the real girly side having mudslides, cosmos, Incredible Hulk, amaretto sours, and pink moscoto. But on a hot lazy day , making a nice cold drink Is the best thing on earth!
My husband actually found the video on Tasty for this recipe and we decided to try it. We even made a kid version !
Here is what you will need:
1 fresh pineapple cored and diced
1 splash of coconut milk
1/2 a can of cream of coconut
4 oz of white rum
1 oz dark rum (optional I think cause your hardly taste it )
Splash of pineapple juice
4 cups of ice or until you reach max line on your blender
Shot glass or measuring cup
Add all the ingredients to the blender and put on high until fully blended.
Use the pineapple and use as your cup and pretend you are on a cruise ship or resort … Lol
It makes 2 big 16oz glasses or 4 8oz glasses
Kid Version Pina Colada
1 cup of fresh pineapple
I 1/4-1/2 can of cream of coconut
2 splashes of coconut milk
3 cups of ice
Blend until it is the consistency of a water ice .
Serve in 2 thermos
Makes about 2 – 12 oz thermos
It’s been a few weeks and honestly I was so bummed out that I couldn’t find the inspiration for anything new or creative to try. But today was a good day to try something new and kill it in the kitchen. If you like mild to hot, food this is for you . Although I have a small modification for people who don’t like spicy foods or can’t handle the heat at the end.
First this is not my original recipe, I did however make it to my taste. Remember cooking isn’t always about following a recipe it’s about making good food. We are not salt and pepper people unless it’s on a good porterhouse steak! So when I saw this post for Chicken Bombs from Skinny Momma on Facebook I wanted to dig in! And I am sure you will too.
4-5 nice size chicken breasts
4-5 jalepenos sliced in half and with seeds and ribs removed
1-8 oz block of cream cheese (room temperature)
3/4 cup of cheddar cheese
3/4 tsp of garlic powder
1-2 tsp of Goya Adobo
20 slices of bacon
2 tbls of honey barbecue sauce
1 baking pan
1 cutting board
Your oven 400 degrees
Take chicken breasts and remove fat and cut in half. Butterfly or cut a slit into the chicken breast. Season the chicken breast with the Adobo on both sides. Set aside.
Take the cream cheese, cheddar cheese and the garlic powder and mix together. Take the halved jalepenos and fill them in with the cheese mix.
Take the jalepenos and place cheese side down in the middle of the chicken and roll the chicken around the jalepeno.
Take the bacon and wrap around the chicken.
Place in a 400 degree oven for 30 minutes or until you see the bacon get crispy. Remove from the oven and drain the bacon fat. Cover each piece of chicken with the barbecue sauce and reduce the heat to 350 degrees and put the chicken bombs back into the oven for an additional ten minutes.
Remove and let sit for 5 minutes and serve !
*If you do not like the heat. Put the cheese mix directly on the chicken and roll chicken and then wrap in the bacon.*
This is sooooo good !!!!
So my husband was apparently going through withdrawal from rice beans and some kind of meat. I honestly don’t understand the fascination that some Hispanics have with beans with every meal but I love to cook and have my family like my cooking!
This is a great recipe that can be placed over rice or how I eat it is over potato salad. Or like one of my friends does, she eats it alone like soup.
2 cans of Goya pink beans (use 1 can to add water to the beans)
2 Garlic cloves
1/2 a medium onion
1 medium potato
2 packets of Goya Sazon
4 oz of Smithfield anytime ham cubes
1/2 cup of Hunts Ketchup
1/4 cup of Sofrito (see my previous recipe for sofrito )
1/2 tsp of Goya Adobo
2 tablespoons of olive oil
1/2, 1/4 cup measuring cup
1 3qt pot
Start by heating the oil in the pot and adding ham. Once ham starts to brown, add 1 packet of Sazon. Stir until mixed and add onions.
Let the onions and ham sweat for about 2 minutes and add garlic. Cook for a minute and add sofrito and potatoes.
Once all is mixed add the two cans of beans and fill one can with water and mix.
At the point don’t get scared if it’s green. It will change color while it cooks. Add Adobo, the second packet of Sazon ,the ketchup and stir. Bring to a boil and simmer until potatoes are tender.
Leave on low until the rest of your meal is done or until ready to eat. The longer it simmers the thicker the broth will be.
Dig in! 😍👍
Until next time -Happy eating !