BB Recipe Collection #4

Lazy Man's Ribs
Yield: 4 Servings

Ingredients
2-1/2 lbs pork baby back ribs, cut into eight pieces
2 Tbsp. Cajun seasoning
1 medium onion, sliced
1 cup ketchup
1/2 cup packed brown sugar
1/3 cup orange juice
1/3 cup cider vinegar
1/4 cup molasses
2 Tbsp. Worchestershire sauce
1 tbsp, barbecue sauce
1 tsp. stone-ground mustard
1 tsp. paprika
1/2 tsp garlic powder
1/2 tsp. Liquid Smoke, optional
Dash salt
5 tsp. cornstarch
1 Tbsp. water

Directions
RUB ribs with Cajun seasoning. Layer ribs and onion in a 5-qt. slow cooker. In a small bowl combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worchestershire sauce, barbeque sauce, mustard, paprika, garlic powder, Liquid Smoke [if desired], and salt. Pour over ribs. Cover and cook on low for 5 1/2 to 6 1/2 hours or until meat is tender.

REMOVE ribs and keep warm. Strain cooking juices and skim fat, transfer to a saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 mins. or until thickened. Serve with ribs.

 

Rice Pudding with Dried Cherries and Vanilla'd Berries
Servings: 8

Ingredients

3/4 cup quick-cooking brown rice
1 1/2 cups water
1/2 cup dried cherries or cranberries
1 package [1 ounce] sugar-free vanilla pudding mix
1 3/4 cups fat-free [skim] milk
1/8 tsp. salt
1/2 tsp. ground cinnamon
1 cup fresh or frozen blueberries, thawed
1 Tbsp. powdered sugar or substitute
1/4 teaspoon vanilla

Directions

COMBINE rice, water, and cherries in medium saucepan. Bring to a boil over high heat. Reduce heat.Cover. Simmer 12 minutes or until water is absorbed and rice is tender.

WHISK together pudding mix, milk,salt, and cinnamon in medium bowl 2 minutes or until thickened; set aside. Combine blueberries, sugar and vanilla in small bowl; toss gently to coat.

ADD cooked rice to pudding mixture. Stir well. Serve hot, room temperature or chilled, topped with blueberry mixture.

 

Cherry & Mushroom Stuffed Pork Chops
Servings: 4

Ingredients

2 Tbsp canola oil, divided
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1 cup fresh shiitake mushrooms,chopped
1/4 cup dried sweetened cherries,chopped
1/8 tsp. dried thyme
1/4 tsp. salt
1/8 tsp.black pepper
4 boneless pork loin chops, cut 1-inch thick [about 1 1/4 lbs]
1 tsp. all-purpose flour
1/4 cup chicken broth
1/4 cup cherry juice or cherry-flavored drink

Directions
IN 12-inch skillet, heat 1 Tbsp. oil over medium-high heat. Add celery, onion and mushrooms. Cook and stir 4 minutes.Stir in cherries, thyme, salt and pepper. Remove from heat.

CUT deep pocket in side of each pork chop. Fill with one-fourth of cherry mixture. Skewer pockets closed with toothpicks.

REDUCE heat to medium. Add remaining 1 Tbsp oil. Add pork chops. Brown over medium heat 7-8 minutes per side or until no longer pink. Remove chops from skillet. Pour off fat. Add flour to skillet. Cook and stir 30 seconds. Stir in chicken broth and juice. Scrape up browned bits in skillet. Cook 1 minute more to thicken sauce slightly. Return chops to skillet. Turn to coat evenly. Spoon remaining sauce over pork to serve.

 

Pretzel-Crusted Chicken
Servings: 4

Ingredients
4-Boneless, skinless chicken breast halves [6-ozs each]
1/4 cup honey mustard
8 thin slices of deli ham
1 Tbsp. butter, melted
1/2 cup crushed pretzels

Directions

CUT a horizontal slit in one side of each chicken breast half to within 1/2 in. of the opposite side. Spread honey mustard inside each pocket, stuff with two ham slices.

PLACE in a greased 13-in x 9-in. baking dish. Brush with butter; sprinkle with pretzels. Bake uncovered at 350 degrees for 40-45 minutes or until a meat thermometer inserted in chicken reads 170 degrees.