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Alicia back with another American recipe! This year my family is picking a country from our ancestry and trying to make foods from that country once a week. Then I share the recipes here. This month we're doing American.
When asking my friends they're favorite American foods my husband replied that he thinks "barbecue is the most American flavor." Then a whole bunch of people agreed with him. There's so many different, and delicious, styles of barbecue across the United States, it's impossible (for me) to choose my favorite. Slow cooking the meat makes it fall off the bone tender without drying it out. Unfortunately, we don't have a barbecue that can slow cook our meat, so we have to use our crockpot. But it still results in a very delicious and tasty rack of ribs. Today's meal is ribs, baked beans, cornbread, and potato salad. A meal suggested to me by my friend Shirley, who lived in Texas for awhile, so I trust her barbecue opinions. I made everything from scratch and it wasn't that intense or difficult despite being a full plate. The sides were delicious and a perfect compliment, especially the potato salad, a recipe which I'll share with you today as well. Slow Cooker Ribs
These ribs...THESE RIBS! They're so good! Oft requested by friends for gatherings, these ribs do not last long. Leftovers are unheard of. They're so delicious.
The rub for the ribs can be made in advance and kept in a container, ready for every time you want to make some delicious ribs. We always have some made up and sitting in our spice cabinet. Ideally we would smoke them or cook them on indirect heat on the grill, but since we don't have that option right now, we just do it in the CrockPot. (I love my crockpot!) And lining the crockpot with parchment paper makes clean-up a breeze! Make these, you will not regret it. Best Ever Potato Salad
When I knew we were going to make potato salad, I called my mom. She has always made the best potato salad and I was amazed she hadn't posted it yet. So here it is in all it's glory. The great thing about it is you can customize it to your tastes. I used red and golden potatoes because that's what I had on hand, but russet potatoes work just as well. Sweet or dill pickles, either one is great. I used a dressing that was slightly creamy instead of the regular Italian dressing. I was still so good! Play around according to your tastes and it's always sure to be amazing. I honestly love this stuff.
Although, if you don't like pickles, this may not be the potato salad for you. Otherwise, you can't go wrong.
I didn't want to overwhelm you with recipes so I'll post the baked beans and cornbread another day. Until then, dazzle your family and friends with these recipes.
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Hi everyone! I hope you had a great Memorial Day Weekend! For me, it was awesome because I was able to fly to the Bay Area in CA and visit my Daughter's family and we drove to visit my mom and family about 3 hours away. It was a lot of fun. Unfortunately, when we got back to my daughter's house, I came down with some sort of bug and was knocked out of the action for a whole day! Fortunately was better by Sunday afternoon and we got to spend some quality time together. Since I was flying home on Monday, I didn't put up my normal Monday post. But I hope that today's post will make up for the wait, because, TAH DAH, I am finally sharing the copy cat Beef Poutine recipe that you have been waiting for. On this post we gave you Disney Tips and told you about Red Rose Tavern and I promised to share a the recipe with you. So, here it is!
Hipster Beef Poutine
Traditionally, Poutine is made with fries, cheese curds and brown gravy. My son-in-law says that all of the variations on Poutine are kind of new and hipster syle, so since I love this way of making it, I am calling it Hipster Beef Poutine.
Brown Beef Gravy:
Now, here is how you put it all together!
You are not quite finished! Remember last week I showed you how to make pickled onions! They are the perfect accompaniment on top of this dish!
There you have it! I know you will love it! So give this traditional French-Canadian dish a try!
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Alicia here with another ancestry food post. This year my family is choosing a different country from our ancestry and making one meal a week at home from that country. We choose the countries based on our family trees, and also our DNA results. We had our DNA tested with Ancestry and got the results back. There were some things we expected but also some surprises! It's been really fun doing this experiment and getting to know our ancestors through food. If you'd like to do this same experiment, Ancestry has the kits on sale right now! It's so easy (though slightly gross), all it requires is spitting in a tube and mailing it back to the company.
This month's country is France. So far we have made Gratin Dauphinois, Piperade, & Flammekueche. This week we are making a classic dish that's been around since medieval times, Boeuf Bourguignon.
First made by peasants, this beef stew is a dish I'm sure my ancestors have tried.
Boeuf Bourguignon
Traditionally made with Burgundy wine, has a much deeper flavor than your regular beef stew. I have made this before and my husband loved it, so when we decided to do France this month he requested it again.
Last time I used cooking wine, but I couldn't find any in stores this time. I didn't want to buy a whole bottle of wine because I don't have many dishes I would use it in, so I substituted grape juice, red wine vinegar, and beef stock for my recipe. So if you are cooking for some one who has liver problems or is sensitive to alcohol, this would be a great recipe for you. If you do use wine, use one less cup of stock and omit the grape juice and red wine vinegar, using the wine to deglaze the pan. I also used baby carrots because it's fast and easy. I also love the look they give to the stew and the fact that they get soft without being mushy. I love this stew, the first time I made it, it was very labor intensive. But with the crockpot it was so easy. We are adding this to our menu meals. I would wager that my stew is much closer to what the peasants of medieval times made than the bourgeois that made it later. But it's still so delicious, it's no wonder this meal has been around so long! If you don't have a crockpot, what are you waiting for? It's my favorite thing in my kitchen. It makes me so happy to know dinner is slowly cooking away while I'm attending to other things. Especially because my kids are more fussy and needy in the evenings when I'm trying to make dinner. In the morning while they are happily playing I can get dinner started by just tossing everything in the slow cooker. I lovemine.
Let me know if you give it a try! It's pretty easy and so good.
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Sorry this post is a little late, I was a little out of it last week. This year PH and I hosted Easter dinner at our house. I always like having family gatherings in our home, it's part of the reason we bought this house, it's a great space for parties. Of course, clean up afterwards is always a hassle, but I love having family in my home where we can laugh and make memories. Plus, its so much easier with a tiny one to have the event in your home. You can still stick them in their own bed for nap time and you don't have to deal with an overtired baby crying the whole way home because she doesn't understand why you won't hold her when she doesn't want to be in her car seat.
Anyway, my mom and discussed beforehand what we would have for dinner. My SIL isn't a huge fan of ham. She always tells us not to plan a meal around her preferences, but I am not a huge fan of ham either, so I was happy to opt for something else. We discussed lamb, but that can be so expensive. Well I had pork loin in my freezer, so I suggested we have that. My mom had some in her freezer so we each made one. She did a completely different recipe for hers, so it was nice to have options. Maybe she will share her recipe here. I decided to make this Balsamic Brown Sugar Pork Roast. I had seen a recipe for something similar, but with bourbon. Well, I don't drink alcohol, and I know they say it burns off in the cooking, but alcohol is also expensive to buy and since I'm on unpaid leave at work. I decided to work with what we have. I thought Balsamic vinegar would pair nicely with brown sugar for that sweet and sour flavor. PH really loves the sweet and sours, and he asked me later if we could make that sauce and put it on everything. Balsamic Brown Sugar Everything! I don't know about necessarily putting it on EVERYTHING, but this Balsamic Brown Sugar Pork Roast was certainly a hit! At the end of the dinner when we were cleaning up, there was only a small portion of this Balsamic Brown Sugar Pork Roast left! The great thing about this recipe is how the meat really falls apart. You could make balsamic brown sugar pork roast pulled pork sandwiches if you end up with any left overs! |
Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
April 2024
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