Beth’s Melt in Your Mouth Barbecue Ribs Recipe (Oven)

Be Like Water

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INGREDIENTS

DIRECTIONS

  • Preheat oven to 300 degrees f.
  • Peel off tough membrane that covers the bony side of the ribs.
  • Mix together the sugar and spices to make the rub.
  • Apply rub to ribs on all sides.
  • Lay ribs on two layers of foil, shiny side out and meaty side down.
  • Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
  • Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
  • Remove from oven.
  • Heat broiler.
  • Cut ribs into serving sized portions of 2 or 3 ribs.
  • Arrange on…

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Argentine Stuffed Flank Steak: Matambre Recipe

0808_Food_ClassicMatambre_full_600 ARGENTINE STUFFED FLANK STEAK: MATAMBRE

INGREDIENTS 

– 1 (2 1/2 pound) flank steak, trimmed

– Extra-virgin olive oil

– Kosher salt and freshly ground black pepper

– 1/4 pound fresh spinach, washed and drained, stems trimmed

– 4 small thin carrots

– 4 large hard boiled eggs, peeled and quartered lengthwise

– 1 cup large pitted green Spanish olives, halved lengthwise

– 1 large onion, sliced into rings

– 1/4 cup freshly grated Parmesan

– 1 teaspoon red pepper flakes

– 1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)

– 1 head garlic, halved

– 1 large onion, halved

– 1 handful fresh thyme sprigs

– 1 handful fresh oregano sprigs

– 2 bay leaves

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DIRECTIONS

Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper. 

With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher’s twine to hold it together, as you would a roast.

Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.

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Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices – the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.

 

Jon Jones gets pulled over by the Police, violating his Probation [Video] What are your thoughts on the video?

According to TMZJon Jones was booked in New Mexico for violating his probation and posed for a brand new mug shot after turning himself in.

We’re told a judge had issued a warrant for the UFC star’s arrest for violating the terms of his probation after he was cited for drag racing in Albuquerque last week.

Jones was sentenced to probation last year after being convicted in a hit and run case in which the UFC star crashed into a pregnant woman’s car and then ran from the scene on foot.  

One of the terms of Jones’ probation was to not get into any trouble with the law — and the judge felt the drag racing citation qualified as a violation. 

What are your thoughts on the video? Do you think Jon or the policeman should have handled it differently?

Happy Homemade Soup Day!!! – Feijoada, Brazilian black bean stew recipe

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FEIJOADA, BRAZILIAN BLACK BEAN STEW RECEIPE

INGREDIENTS

1 pound (450 grams) dry black beans

4 Tbsp olive oil

1 pound (450 grams) pork shoulder, cut into chunks

2 large onions, sliced

1 head of garlic, peeled and chopped

1 pound (450 grams) carne seca or corned beef, cut into chunks 

1/2 pound (225 grams) fresh sausages, such as chorizo or Italianvsausage

1 pound (450 grams) smoked sausage, such as linguica or kielbasa

1 smoked ham hock or shank

3-4 bay leaves

Water

1 14.5 ounce can (411 grams) of crushed tomatoes

Salt

DIRECTIONS

1 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.

2 Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When it has browned, remove the meat from the pot, set aside and add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.

3 Add back the pork shoulder, and the other meats and add enough water to cover. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.

4 Add the tomatoes, stir well and taste for salt, adding if it’s needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2-3 hours.

Serve with white rice and hot sauce. A classic side dish would be sautéed collard greens.

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Happy Green Juice Day!!! – How to cleanse with juicing and juice fasting?

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I’m often asked to name one thing that can be done right away to get healthier. With respect to food choices, the best suggestion I have is to begin drinking freshly pressed vegetable juices. Drinking just one freshly pressed juice each day is a reliable way of infusing your body with a wide variety of vitamins, minerals, and phytonutrients that can protect your cells against premature aging and disease.

Making time to drink vegetable juices isn’t a problem for most people. It’s the time that’s needed to wash fresh vegetables, feed them through a good juicer, and clean the juicer afterward that prevents most people from making fresh juices a regular part of their lives.

But if you understand how beneficial freshly pressed juices are to your health, it becomes easier to make the time to juice several times a week.

THE RIGHT INGREDIENTS

The key to creating healthy vegetable juices is to make green vegetables the bulk of every batch. Green vegetables won’t spike your blood sugar and insulin like fruits and sweet vegetables like carrots and red beets will.

This isn’t to say that you can’t juice fruits, carrots, and red beets. Fruits and sweet root vegetables can be healthy additions to your drinks, and they’ll definitely add sweetness and flavour. You just want to make sure that they never make up more than one-third of each glass that you drink.

And if your blood sugar level tends to be high, you’ll want to use a blood sugar monitor to determine how much is acceptable for you. I’ve worked with many diabetics over the years who haven’t been able to handle even an ounce of fruit, carrot, or red beet juice in their drinks without negative health consequences, so please consider this point before you select your ingredients for juicing.

Romaine lettuce is one of the best green vegetables that you can juice. You can also juice other types of leafy lettuce like red or green leaf lettuce.

For variety, try adding large handfuls of kale, Swiss chard, collard greens, Bok Choy, and other dark green vegetables that you might steam before eating.

For another layer of flavour, you can add a tiny slice of lemon (including the rind for its flavonoids) to your vegetable juices.

Some people enjoy adding a clove of raw garlic for even more bite.

Be creative and add any vegetables you crave. You really can’t go wrong as long as you make sure not to use too many carrots, red beets, or fruits.

Clearly, organic vegetables are better than non-organic vegetables. But my experiences have led me to believe that the health benefits of drinking juices made with well washed, non-organic vegetables far outweigh not juicing at all. If you’re only able to juice non-organic vegetables due to financial or other life circumstances, it’s still well worth doing.

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HOW TO EXPERIENCE AN EFFECTIVE JUICE FAST

Now that we’ve reviewed the fundamentals of how to make healthy vegetable-based juices, let’s take a look at how to carry out an effective juice fast.

Some people call juice fasting juice dieting, preferring to reserve the word “fasting” for water-only fasting. Juice fasting and juice dieting are the same thing.

Why consider doing a juice fast?

Drinking only freshly pressed vegetable-based juices for a day or two or even a week at a time can give your body much needed rest and time to heal itself of chronic health problems.

Because vegetable juices are extremely easy to digest, your body can spend much of its resources on healing damaged or exhausted tissues instead of spending its energy on digesting heavy meals.

You should only do a juice fast after consulting with your health care provider and confirming that your current health status should allow for a safe and effective juice fast.

What’s the difference between a juice fast and a water fast?

People detoxify and heal more quickly with a water fast than with a juice fast. This is because with a water fast, your digestive passageway and organs are able to rest completely, which allows almost all of your energy to be used for cleansing and repair of damaged tissues.

With a juice fast or a cleansing diet of fruits and vegetables, your body must use energy (a minimal amount compared to when you are eating heavier meals) to digest nutrients, leaving less available energy for detoxification and healing.

Another significant difference is that more fat tissue is burned during a water fast, as your body must rely exclusively on fat reserves to supply its energy needs after the first one to three days of water fasting. Your body stores the bulk of incoming toxins in your fat reserves. As these reserves are burned for energy during a fast, any stored toxins will be released into your circulation, to be eliminated from your body through channels like your urine and respiratory tract. This mechanism of detoxification also occurs with juice fasting, but at a slower pace.

All of this considered, both types of fasting can be helpful to your health. The choice you make should take into consideration your circumstances and goals.

Generally, juice fasting allows for more gentle detoxification than water fasting. Juice fasting also allows you to have enough energy to keep up with most of your activities of daily living while you detoxify your tissues, where as an effective water fast requires almost complete physical rest.

Another significant difference is that juice fasting is much easier for most people to stick with. Water fasting is best carried out in a supervised setting while juice fasting is relatively easy to do from your own home.

HOW LONG SHOULD YOU JUICE FAST FOR?

It really depends on your health status and goals. If you’re looking to give your body a short but beneficial break, it can be helpful to do a juice fast for 48-72 hours over a weekend.

If you’re looking to experience significant detoxification and improvement in your overall health, you might consider doing a longer juice fast, somewhere in the ball park of one to two weeks.

Although it’s optimal to prepare for a juice fast by eating raw fruits and vegetables for 24 hours prior to beginning with juices only, most people do just fine in starting with juices without a pre-fasting routine.

You can drink however many juices your appetite calls for throughout the day. I have found that most people do well with an average of five freshly pressed juices per day.

You can use any of the juice recipes that are listed above, or any similar recipes that you create following your tastes.

While I generally recommend that people use fruit-based juices early on in the day and turn to vegetable-based juices as the day goes on, there’s really no requirement to stick to a specific order of juices.

ENDING YOUR JUICE FAST

You should end your juice fast by eating whole fruits and vegetables.

Credit: Prevent Disease

Brain Ninjas – Quickly find 3 words that really describe you

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I PERSONALLY FOUND “FAT“, “BROKEN” & “WHORE” IN THAT ORDER… -_-

TRAIN YOUR BRAIN FOR SUCCESS: READ SMARTER, REMEMBER MORE, AND BREAK YOUR OWN RECORDS

Happy Gingerbread House Day!!! – Grandmas Gingersnap Cookies Recipe

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Grandma’s Gingersnap Cookies

Ingredients

Original recipe makes 5 dozen

  • 
2 cups sifted all-purpose flour
  • 
1 tablespoon ground ginger
  • 
2 teaspoons baking soda
  • 
1 teaspoon ground cinnamon
  • 
1/2 teaspoon salt
  • 
3/4 cup shortening
  • 
1 cup white sugar
  • 
1 egg
  • 
1/4 cup dark molasses
  • 
1/3 cup cinnamon sugar

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Directions

.                Preheat oven to 350 degrees F (175 degrees C).

.                Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

.                Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Hershey’s Ultimate Chocolate Brownies Recipe

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HERSHEY’S ULTIMATE CHOCOLATE BROWNIES RECIPE

INGREDIENTS

  • 3/4 cup HERSHEY’S Cocoa
  • 1/2 teaspoon baking soda
  • 2/3 cup butter or margarine, melted and divided
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 eggs
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
  • ONE-BOWL BUTTERCREAM FROSTING (recipe follows)
  • Additional HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips (optional)

    DIRECTIONS

    1. Heat oven to 350°F. Grease 13x9x2-inch baking pan or two 8-inch square baking pans.

    2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.

    3. Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with ONE-BOWL BUTTERCREAM FROSTING. Garnish with chocolate chips, if desired. Cut into squares. Makes about 24 brownies.

    ONE-BOWL BUTTERCREAM FROSTING

    6 tablespoons butter or margarine, softened

    2-2/3 cups powdered sugar

    1/2 cup HERSHEY’S Cocoa

    1/3 cup milk

    1 teaspoon vanilla extract

    Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk,

    beating to spreading consistency (additional milk may be needed). Stir in vanilla.

    About 2 cups frosting.

    Credit: Hersey’s

    Happy National Cookie Day!!! – Bourbon Bacon Chocolate Cookies Recipe – What is you favorite kind of cookie?

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    Servings: 3 dozen cookies

    Prep Time: 1 hour
    Cook Time: 20 minutes
    Ready In: 1 hour 20 minutes

    Ingredients

    3 tablespoons Maker’s Mark® Bourbon3/4 pound bacon, 1/4-inch dice*2-1/2 cups all-purpose flour1/4 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt1/2 cup unsalted butter, softened1/2 cup reserved bacon fat, chilled3/4 cup granulated sugar1/2 cup packed light brown sugar1/4 cup packed dark brown sugar1 teaspoon vanilla extract2 large eggs8 ounces dark chocolate, chopped into small pieces**

    Instructions

    In a large sauté pan, cook out the diced bacon until the bacon pieces are golden and crisp.Remove the bacon pieces from the fat and drain on a paper towel.Strain the fat through a fine sieve and measure out a 1/2 cup of bacon fat and chill the bacon fat until it congeals and is set.Preheat the oven to 375°F.Combine the flour, baking powder, baking soda and salt in small bowl.Beat the butter, chilled bacon fat, granulated sugar, light and dark brown sugars, vanilla and Maker’s Mark®Bourbon in large mixer bowl until it is well combined.Add the eggs one at a time, beating well after each addition; gradually beat in the flour mixture.Stir in the cooked bacon pieces and chopped chocolate bits.Drop by rounded tablespoon onto parchment-lined baking sheets at least 3 inches apart.Bake in the oven for 9 to 11 minutes or until golden brown.Let stand for 2 minutes; remove to wire racks to cool completely.Keep in a dry, airtight container for up to 5 days.* A fattier sliced bacon is preferred, as lean bacon and turkey bacon will not work for this recipe.** Use a dark chocolate with 65% cocoa or higher. Anything from a 65%-85% chocolate will work well.

    The Modern Caveman by Christina B (BLW Contributor)

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    There continues to live a bit of caveman in us today, I think. The man of our house, for one, loves making a wood fire whether it’s in a fireplace or for a barbecue or simply for the sake of having a sociable ambience fire, and I love having a wood fire just as much. Staring into the flames of a cosy fire while time seems to stand still for a while is mesmerising, comforting, peaceful and very social. Nothing rushes us as we sit around a camp fire maybe with a glass of wine and life slows down for a while, bringing us back to nature and the people around us.  Television or mobile phones are superfluous, the company of the fire which has a life of its own and those around us are enough. It takes us back to a time where daily activities ended with last light and everyone would gather around the fire at night to share stories and life would slow down for a while.

    The smell of a friendly wood fire triggers happy memories of sitting around a camel thorn wood camp fire whilst holidaying in Namibia, a hard wood that would burn slowly with its own particular magical smell. It’s something I’ve loved doing from my childhood days. Sometimes in Namibia in the middle of winter in freezing temperatures we sat around a camp fire at night but it was so bitterly cold that only the part of your body which faced the fire stayed warm. Every so often after you’d warmed your hands over the fire you’d have to turn around to warm your back because it would have got cold in the meantime, and so you’d continue to keep turning around every few minutes to try to keep warm. And no camp fire was complete without having toasted some sticky sweet marshmallows on sticks.

    One of our camel thorn wood camp fires in Etosha, Namibia, on our last visit there

    One of our camel thorn wood camp fires in Etosha, Namibia, on our last visit there

    Where cavemen might have looked at the sun askance and murmured amongst each other over the weather, we now have weather apps predicting and forecasting what we can expect. We have weather stations telling us current, minimum and maximum temperatures and weather channels on TV with long-term forecasts. My husband loves weather stats, amongst others, and always updates us on the latest forecasts, especially when we’re away from home. The weather station goes along on holiday and gets moved around to different locations for different readings in an attempt to find the ideal location, such as under the front veranda of the tent or beside the tent in the shade.

    Recently when we stayed at Donnelly River, an old mill village in the Southwest of Western Australia, in an old timber miller’s cottage we had the opportunity to enjoy some lovely wood fires again. Lying nestled in a little valley, the village gets colder than the surrounding area and with tall Karri trees that have grown to about 30 metres all around, the sun sets early and as soon as it does the temperature dips quickly. Our caveman was in his element when he was able to light us two fires every night – one in the fireplace and another in the old wood fired kitchen stove. Collecting the kindle and firewood supply of varying thickness was a daily activity with which Child No 3 was tasked to help dutifully every time, much the same as it would have been in years gone by and great was the joy – mine included – when the little timber cottage started heating up and in the early morning cold we’d try to warm our hands over the fire inside the old kitchen stove. We teased him over his unabated joy and pride in having made us the fires, true caveman style, but we enjoyed having those fires in equal measure.

    The old wood fire kitchen stove

    The old wood fired kitchen stove

    The old wood fired kitchen stoveA trip away wouldn’t be complete without the weather station going along though, so we had accurate temperature data all along, but it was quite entertaining when we were very proudly told the actual stats of a 0.1°C temperature increase inside the cottage not long after the fire in the old kitchen stove got going and I realised that even though we love all the temperature gages and modern gadgets that our technological age provides, deep down there still lives a bit of caveman in us, which really makes us but modern cavemen and which will hopefully live on in years to come. It’s great to take a step back sometimes and appreciate things in life that really matter, albeit with the aid of some mod cons.

    Check out other great articles from Christina B