Smoky Mango Pork Back Ribs

In the mood for some BBQ?  Try this recipe for Smoky Mango Pork Back Ribs.  It is savory and sweet at the same time.  If you can’t find mango spread/preserves in your market, opt for another fruity variety of preserves like pineapple or peach.  It will work just as well.  I picked mango because our farmer’s market offered it in a sugar-free, all-natural spread.  It was light and softly fruity and reminded me of the mangos that my husband, Bryan, and I had on our honeymoon in Anguilla.   I served our ribs with grilled cantaloupe, salad and fresh bread.  

Hope you enjoy!   Angie, Guest Blogger

3 lbs. pork back ribs

1 box low-sodium beef broth

water

1 bouillon cube

1 T. vegetable oil

3 cloves garlic, finely minced

1 T. smoked paprika

1 cup mango preserves

1 1/2 T Dijon Mustard

Salt, Pepper

In large stockpot, bring ribs, broth, bouillon and enough water to cover ribs to boil.  Reduce heat to medium and simmer ribs for 1 1/2 hours.  Drain. 

In small saucepan, cook garlic and smoked paprika in oil for 1 minute.  Add preserves, Dijon mustard, salt and pepper and cook for another 2-3 minutes.  Set aside.

Heat grill.  Brush ribs with preserve glaze and cook on grill for 20-25 minutes, turning and glazing frequently.

To grill cantaloupe:  Place cantaloupe on grill for about 3 minutes, until light grill marks appear, turning only once.

For the Love of the Leek!

Ahhh….the leek.  One of my favorite vegi’s that is extremely versatile both cooked and eaten raw in salads.  My market carries the most beautiful bundles of leeks and I love cooking with them.  They are similar to the scallion (which I love as well) but much milder in flavor.  This week I picked up a bundle and made a wonderful soup that is easy, delicious and affordable.  I served it with Hawaiian bread.  I hope your family enjoys it as much as mine!    -Angie, guest blogger

Yum!

 Tuscan Chicken, White Bean and Leek Soup

2 tsp. extra-virgin olive oil

2 leeks, washed, white and light green parts cut into ¼ “ rounds (2 cups)

2 cloves garlic, minced well

¼ tsp. dried sage or Herbes De Provence

1 box (32 oz.) reduced sodium chicken broth

½ cup water

1 15.5 oz. can cannellini beans, rinsed

1 roasted chicken or baked chicken, skin discarded, meat removed from bone and shredded

Salt and Pepper

Heat oil in a soup pot. Add leeks and garlic and cook, stirring often, until soft, about 3 minutes. Stir in sage or Herbes De Provence and cook until aromatic. Stir in broth and water and bring to a boil. Add beans and chicken, salt and pepper to taste and reduce heat, cook for 20-25 minutes.

Eat: Turning over a new leaf at Curves

I turned over a new leaf today. I joined Curves.  I am hoping a $41/mo commitment will help me stay focused.  I signed all my papers today and start my thrice weekly workouts tomorrow.  Measurement day is June 5.

And let them eat cake…

As a guest blogger for myheart4him, I wanted to tackle a common baker topic that can be problematic for some, seriously aggravating for most.   I’m including myself in the latter group.  Cooking in general is a passion of mine and I am a serious addict of the differing food networks featuring such shows as Chopped and Everyday Italian.  Recently however, I’ve fallen head over heels for baking programs.  My favorites?  Cupcake Wars and Last Cake Standing.  I can practically smell the baking in their kitchens and I’m intrigued by the amount of creativity and artwork that is involved to produce such an award-winning sweet.  This has inspired my own creative juices and a bakefest has begun in my own kitchen.  One of the very common problems that I referred to earlier in my post is what I like to call “Cake Olympus”.  This is a cake that stubbornly refuses to rise in an even pattern.  The middle of the cake looks like a mountain with the edges a surrounding valley.  After checking and re-checking my leavening ingredients, I decided to enlist the help of a great baker and cake decorator, dear Aunt Charlene.  I was happy to learn that this is a common problem and she had come up with a very easy solution.  The sides of the pan get hot and cook the cake around the edge before the middle gets as warm as the sides, so the middle keeps rising while the sides are cooked through first.  Take an old towel, cut into 1″ strips.  Wet it and wrap around the outside of your pan, pinning it together at the ends.  This keeps the side of the pan cooler so the cake will bake even…eliminating the middle rising faster than the edges.  The towel strips can be washed and reused each time you make a cake. 

Here’s to your sweet and successful baking project,

Angie

Tweet: Crack Pie

http://pinterest.com/pin/18021196/ Who wouldn't want an addiction to Crack Pie?—
Shannon K. (@MyHeart4Him) May 01, 2011

My Valentine Kitchen

It’s confession time.  I seriously love to decorate for holidays. I know, I know.  Get a life, right? 

I decorated the cute little shelves in my kitchen with some valentine items.  The pots on the top shelf were thrifted, then spray painted matte white.  I whipped up the felted love cozy.  Doesn’t black free form embroidery make all the difference?

I even made hats for my vintage dog salt & pepper shakers.  I think they need a collar, too.  Yes?

Cookie Crisp – Please don’t touch

I NEVER buy super sweet cereal.  So, when I do, my kids go nuts.  Our favorite is Cookie Crisp cereal.  My daughter opened the box first and marked it as her own.

Did her brother honor this?

Not so much…